Cheesy Gnocchi Florentine

 

1

box (9 oz) Green Giant® frozen spinach

1

tablespoon butter or margarine

1/4

cup chopped onion

1

tablespoon Gold Medal® all-purpose flour

1 1/4

cups half-and-half or milk

1

package (16 oz) shelf-stable gnocchi

1

cup shredded Gruyere cheese (4 oz)

1/2

cup shredded Muenster cheese (2 oz)

1/8

teaspoon ground nutmeg

1

large plum (Roma) tomato, thinly sliced

1

teaspoon olive oil

• 1 Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook spinach as directed on package; drain in colander or large strainer. Press to remove excess moisture. Set aside.
• 2 Meanwhile, in 2-quart saucepan, melt butter. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half-and-half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheeses and nutmeg.
• 3 Spoon about 2 cups of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
• 4 Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.