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.