Gnocchi With Spinach and Ricotta
Nonfat and low-fat dairy products make this bubbling, cheesy "potato dumpling" dish virtuously rich and flavorful.
- 1 (1-lb) package potato gnocchi
- 1 cup fat-free half-and-half
- 1 tsp flour
- ½ tsp salt
- ½ tsp pepper
- ⅛ tsp nutmeg
- 1 (10-oz) bag prewashed baby spinach leaves
- ½ cup nonfat ricotta cheese
- 1 cup shredded part skim mozzarella cheese
Preheat the broiler and move top oven rack 4 to 6 inches from heat.
In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.
Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently.
Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.
Remove from heat, then add gnocchi, stirring to mix well.
Spoon ricotta over gnocchi in five large dollops and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.
- Potato gnocchi offers a nice change of pace from traditional pasta, and it is delicious with a wide range of sauces, from simple olive oil and herbs and light tomato sauces to rich meat sauces and cream sauces. It can be found in the dried-pasta section, or you can buy it refrigerated or frozen.
- Already washed and trimmed bagged salads, like the fresh baby spinach here, are a wonderful convenience item found in the produce section. They cut valuable minutes off your total meal prep.
- If you don't have an ovenproof skillet, prepare the recipe through Step 5 in a large nonstick skillet and transfer the mixture to a glass casserole dish that has been coated with nonstick spray.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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