Gratineed Gnocchi with Spinach and Ricotta

Nice picture, huh? Well, everyone including Martha Stewart shows the dirty pans in their food photography now, so I guess it's okay!

Unsurprisingly, I love this recipe. It follows my formula and is pure comfort food: creamy, cheesy, starchy. The spinach is delicous; remember that a little bit of nutmeg always makes spinach shine. It's amazing how this huge amount of spinach wilts down in the hot cream. This dish reheats well, too: the leftovers were great for lunch.

Gnocchi with Spinach and Ricotta

1 (1-lb) package potato gnocchi

2/3 cup heavy cream (I used half and half)

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 (I used part-skim)

2/3 cup shredded mozzarella

Preheat broiler.

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.

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.