Gratineed Gnocchi with Spinach and Ricotta

Ingredients for Gratineed Gnocchi with Spinach and Ricotta

• 1 (1-lb) package potato gnocchi

• 160ml double cream

• 1/2 teaspoons plain flour

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 1/8 teaspoons ground nutmeg

• 3 (140g) packages baby spinach

• 1/2 cup whole-milk or part-skim ricotta

• 100g shredded mozzarella

Preheat grill.

Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.

Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Grill 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.