This yummy recipe came from the May 2006 issue of Gourmet. Its a delicious dinner that only takes about 10 minutes. And I only burned myself twice making it this evening.

Ingredients:
- 1 (1 LB) package potato gnocchi
- 2/3 cup heavy cream (i used half and half instead)
- 1/2 tsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp ground nutmeg
- 15 oz. fresh baby spinach (or about 3 packages)
- 1/2 cup ricotta (I used skim, but feel free to use whole)
- 2/3 cup shredded mozzarella
Directions:
- Preheat broiler
- Cook gnocchi in a pot of boiling salted water, according to package instructions (gnocchi wil float when done). Drain.
- Wisk together cream, flour, salt, pepper and nutmeg in a large oven proof skillet, then bring to a boil over medium heat, wisking. Continue to boil, wisking frequently, until reduced by half, about 2 minutes.
- Add handfuls of spinach to skillet, tossing with tongs, and cook until wilted, 2 – 4 minutes. Remove from heat, then stir in gnocchi.
- Spoon ricotta over gnocchi in about 5 dollops and sprinkle with mozzarella.
- Broil 4 – 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.

I could almost enjoy them through the phone last night….alomst.
*drool*