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Vegetarian Gnocchi with Spinach and Parmesan

A colorful and comforting vegetarian main dish! I try to use all organic/ non-gmo ingredients whenever possible. One of our family's all time favorites.

Ingredients

  • 2 17-ounce packages potato gnocchi
  • 3 cups heavy cream
  • 1 cup vegetable broth
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 stick of butter
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon freshly ground black pepper
  • 12 ounces fresh baby spinach frozen, defrosted can be used too
  • 3 ounces fresh goat cheese chevre not feta
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Preheat the oven to 400°F.
  • Place the gnocchi in a lightly greased 9 x 13 x 2-inch baking dish. Set aside.
  • In a medium saucepan, whisk together the cream, vegetable broth, butter 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 and toss to coat into cream.
  • Melt the goat cheese into the cream and spinach.
  • Pour the cream and spinach mixture evenly over the gnocchi and gently spread to cover.
  • Sprinkle with the Parmesan cheese.
  • Bake until the top is golden, about 25 minutes, you can broil for 3 minutes as well to complete!

Notes

Serve with a fresh garden salad and crusty bread.