Ricotta Gnocchi and Spinach Bake

• 2 tablespoons butter
• 1 large onion, halved and thinly sliced
• 1 12 cups flour, plus
• 1 tablespoon flour
• 2 cups half-and-half
• 12 teaspoon ground nutmeg
• salt and pepper
• 5 ounces Baby Spinach, rinsed and drained
• 15 ounces ricotta cheese
• 3 large eggs
• 1 cup grated parmesan cheese

1. Bring a large Dutch oven of salted water to a boil.
2. Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat.
3. Add the onion and cook, stirring occasionally, until softened and golden, 10 to 12 minutes.
4. Add 1 tablespoon flour and cook, stirring constantly, 2 minutes.
5. Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes.
6. Add the nutmeg.
7. Season with salt and pepper.
8. Working in batches, stir in the spinach and cook over low heat until just wilted, 3 to 5 minutes.
9. Cover and set aside.
10. Preheat the broiler.
11. In a medium bowl, lightly beat together the ricotta, eggs, 1/2 cup parmesan, the remaining 1 1/2 cups flour, 1 teaspoon salt and 1/2 teaspoon pepper until well combined.
12. Using a soupspoon, drop 10 to 12 generous spoonfuls of dough into the boiling water and cook for 3 minutes; gently stir the gnocchi.
13. When the gnocchi rise to the surface, cook for about 3 minutes more.
14. Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
15. Repeat with the remaining batter.
16. Add the gnocchi to the spinach sauce and stir gently to coat.
17. Sprinkle with the remaining 1/2 cup parmesan and broil until golden, about 3 minutes.

butter, onion, flour, flour, ground nutmeg, salt, spinach, ricotta cheese, eggs, parmesan cheese

Taken from www.food.com/recipe/ricotta-gnocchi-and-spinach-bake-275601 (may not work)