Baked Gnocchi

• 2 (17-ounce) packages potato gnocchi
• 3 cups heavy cream
• 1 cup reduced-sodium chicken broth
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 12 ounces baby spinach
• 3 ounces fresh goat cheese
• 1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 400F.
2. Place the gnocchi in a lightly greased 9 x 13 x 2-inch baking dish.
3. Set aside.
4. In a medium saucepan, whisk together the cream, chicken broth, and flour over medium heat.
5. Continue whisking until the sauce is simmering and thickened, about 5 minutes.
6. Add the salt, pepper, and nutmeg and stir to combine.
7. Add the spinach and toss to coat in the cream.
8. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.
9. Crumble the goat cheese over the spinach.
10. Sprinkle with the Parmesan cheese.
11. Bake until the top is golden in places, about 30 minutes.

potato gnocchi, heavy cream, chicken broth, allpurpose, salt, freshly ground black pepper, freshly grated nutmeg, baby spinach, goat cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/baked-gnocchi-394265 (may not work)