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Cheesy Gnocchi Florentine

cheesy gnocchi florentine Entree Italian
Cheesy Gnocchi Florentine
  • Prep 20 min
  • Total 50 min
  • Servings 4

An Italian delicacy! Easily make a deliciously rich white sauce to coat store-bought gnocchi.

Updated December 11, 2009
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

  • 1
    box (9 oz) 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

Steps

  • 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.

  • Use sturdy paper towels or clean kitchen towels to wring as much moisture out of the spinach as possible.
  • Three cups frozen gnocchi from a 16-oz bag can be substituted for the shelf stable. Follow directions above.
  • Swiss cheese can be substituted for the Gruyere cheese.

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
360
% Daily Value
Total Fat
40g
62%
Saturated Fat
21g
104%
Trans Fat
3g
Cholesterol
160mg
53%
Sodium
580mg
24%
Potassium
440mg
13%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
10%
Sugars
6g
Protein
27g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
6%
6%
Calcium
80%
80%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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