Cheesy Gnocchi Florentine

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

By Betty Crocker Kitchens

December 11, 2009

box (9 oz) frozen spinach

tablespoon butter or margarine

1/4

cup chopped onion

tablespoon Gold Medal™ all-purpose flour

1 1/4

cups half-and-half or milk

package (16 oz) shelf-stable gnocchi

cup shredded Gruyere cheese (4 oz)

1/2

cup shredded Muenster cheese (2 oz)

1/8

teaspoon ground nutmeg

large plum (Roma) tomato, thinly sliced

teaspoon olive oil

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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.