Baked Gnocchi with Spinach and Goat Cheese
- 17-ounce potato gnocchi
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/8 cup all purpose flour
- Salt and pepper to taste
Dash of nutmeg
- 6 ounces baby spinach
- 2 ounces goat cheese
- 1/4 cup freshly grated parmesan cheese
2. In a medium saucepan, whisk together cream, broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes.
4. Crumble goat cheese over the spinach. Sprinkle with parmesan cheese. Bake until the top is golden in places, about 30 minutes.