Six-Cheese Gnocchi Parmesan

• 1 15-oz. container low-fat ricotta cheese
• 1 8-oz. bag (2 cups) shredded 6-cheese Italian blend, divided
• 1 tsp. dried Italian seasoning
• 1/4 tsp. red pepper flakes
• 1 6-oz. bag baby spinach
• 2 1-lb. pkgs. gnocchi
• 1 16-oz. jar garden-style tomato sauce, warmed

1. Preheat oven to 400F.
2. Combine ricotta, 3/4 cup shredded cheese, Italian seasoning, salt, and red pepper flakes in large bowl.
3. Sprinkle spinach over cheese mixture.
4. Cook gnocchi according to package directions.
5. Spoon cooked gnocchi over spinach and cheese with slotted spoon.
6. Cover bowl, and let stand 2 minutes, or until spinach has wilted.
7. Stir to combine spinach, ricotta mixture, and hot gnocchi.
8. Meanwhile, spread 1/2 cup tomato sauce in bottom of 11- x 7-inch glass baking dish.
9. Spoon half of gnocchi-cheese mixture over tomato sauce.Top with 3/4 cup tomato sauce and 3/4 cup shredded cheese.
10. Spread remaining gnocchi over tomato sauce.
11. Top with remaining 3/4 cup tomato sauce, and sprinkle with remaining 1/2 cup cheese.
12. Bake 15 minutes, or until heated through.

ricotta cheese, italian seasoning, red pepper, baby spinach, gnocchi, tomato sauce

Taken from www.vegetariantimes.com/recipe/six-cheese-gnocchi-parmesan/ (may not work)