This simple but satisfying dish is easy to put together and is easily adaptable to variations on the basic recipe. If you're inclined to make your own gnocchi from scratch, so much the better. Otherwise, using a good quality packaged gnocchi from the grocery store is just fine.
1 pound package gnocchi 2 tablespoons butter 1 medium yellow onion, diced 1 1/2 cups plus 1 tablespoon flour 2 cups half-and-half (not low-fat) 1 teaspoon dried thyme 1/2 teaspoon nutmeg Sea salt and freshly cracked black pepper 4 cups baby spinach 1 15 ounce container whole milk ricotta cheese 3 large eggs 1 cup grated Parmesan cheese 1 cup shredded mozzarella cheese
Bring a large saucepan or Dutch oven full of salted water to a boil. Add gnocchi and cook according to package directions. Drain and reserve in a lightly greased casserole dish. Meanwhile, melt the butter over medium-low heat in a skillet. Add the onion and cook, stirring occasionally, until soft. Add 1 tablespoon flour and cook, stirring constantly, for 1 minute. Add the half-and-half and simmer, stirring constantly, until slightly thickened. Stir in the nutmeg and thyme and season with salt and pepper. Add the spinach and cook over low heat until just wilted. Remove from heat and add to the prepared dish of cooked gnocchi. Mix to combine. Sprinkle the mozzarella cheese and remaining Parmesan evenly over the top. Bake at 350' 15-20 minutes or until golden brown.