Gratineed Gnocchi with Spinach and Ricotta

A comforting Italian-inspired dish combining pillowy potato gnocchi with wilted spinach in a creamy sauce, topped with dollops of ricotta and melted mozzarella cheese. This gratineed dish is perfect for a cozy dinner.

4 servings

30 min

Published October 4, 2025

Ingredients

•1 package potato gnocchi
•⅔ cup heavy cream
•½ teaspoon all-purpose flour
•½ teaspoon salt
•½ teaspoon black pepper
•⅛ teaspoon ground nutmeg
•3 package baby spinach
•½ cup ricotta
•⅔ cup shredded mozzarella

Cooking Instructions

1.
Preheat broiler.
5 min
2.
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.
10 min
3.
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.
15 min

Cooking Instructions

Preheat broiler.

5 min

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.

10 min

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.

15 min