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Vegetarian Gnocchi with Spinach and Parmesan

A colorful and comforting vegetarian main dish! I try to use all organic/ non-gmo ingredients whenever possible. One of our family's all time favorites.
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Ingredients Method Notes

Ingredients
  

  • 2 17-ounce packages potato gnocchi
  • 3 cups heavy cream
  • 1 cup vegetable broth
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 stick of butter
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon freshly ground black pepper
  • 12 ounces fresh baby spinach frozen, defrosted can be used too
  • 3 ounces fresh goat cheese chevre not feta
  • 1/2 cup freshly grated Parmesan cheese

Method
 

  1. Preheat the oven to 400°F.
  2. Place the gnocchi in a lightly greased 9 x 13 x 2-inch baking dish. Set aside.
  3. In a medium saucepan, whisk together the cream, vegetable broth, butter and flour over medium heat.
  4. Continue whisking until the sauce is simmering and thickened, about 5 minutes.
  5. Add the salt, pepper, and nutmeg and stir to combine.
  6. Add the spinach and toss to coat into cream.
  7. Melt the goat cheese into the cream and spinach.
  8. Pour the cream and spinach mixture evenly over the gnocchi and gently spread to cover.
  9. Sprinkle with the Parmesan cheese.
  10. Bake until the top is golden, about 25 minutes, you can broil for 3 minutes as well to complete!

Notes

Serve with a fresh garden salad and crusty bread.