Active Time

　　10 min

　　Total Time

　　20 min

　　Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).

　　

Ingredients

4 servings

　　1 (1-lb) package potato gnocchi

　　2/3 cup heavy cream

　　1/2 teaspoon all-purpose flour

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　1/8 teaspoon ground nutmeg

　　3 (5-oz) packages baby spinach

　　1/2 cup whole-milk or part-skim ricotta

　　2/3 cup shredded mozzarella

　　

Step 1

Preheat broiler.

　　

Step 2

Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.

　　

Step 3

Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.