Creamy Baked Gnocchi with Spinach

This is another recipe from Giada De Laurentiis great cookbook Everyday Pasta that I made this past week. Since we've had snow and frost here for the past 2 weeks, I am in major comfort-food mode, and this hit the target in a big way. I measured out everything ahead of time and it was really fast to assemble and bake once we got home from the gym in the evening.

Ingredients:

2 (17oz/500g) packages potato gnocchi (make sure

you use the vacuum-pack type, not the kind that

comes hard & dried in a box)

3 cups (750ml) heavy cream/double cream

1 cup (250ml) chicken broth or reduced-sodium chicken broth

1/4 cup (60 ml) all purpose flour

1/2 tsp salt

1/2 tsp fresh ground black pepper

1/4 tsp ground or fresh-grated nutmeg

12 oz/375g fresh baby spinach (seems like a lot but it wilts down)

3 oz/100g fresh goat cheese

1/2 cup (125ml) grated Parmesan cheese

1. Preheat the oven to 400F/200C.

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, chicken broth and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg and stir to combine. Add the spinach in batches and toss until all spinach is coated in the cream.

4. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.

5. Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, 25 to 30 minutes.