The Creamy Baked Gnocchi My Family Loves (It's Ready in 30 Minutes)

Instructions

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1. 1 Bring a medium pot of salted water to a simmer.
2. 2 In a 10 or 12-inch oven-safe skillet (like cast iron), melt the butter over medium heat. Add the garlic and shallot and season with a pinch of salt and pepper. Cook until the shallot is translucent but not browned, 2 to 3 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Then slowly stir in the cream and bring just to the barest simmer. The mixture should have the consistency of a thin gravy. If it’s too thick, add a splash of cream or milk to thin it.
3. 3 Add the gnocchi to the pot of water and cook according to the package directions until they start to float, 2 to 3 minutes. Use a slotted spoon to transfer the gnocchi straight from the water to the creamed spinach. It’s okay if some pasta water comes with the gnocchi. Gently fold the gnocchi into the spinach. Don’t overmix or the gnocchi may fall apart. Season the mixture with salt and pepper to taste.
4. 4 Evenly top the gratin with the parmesan cheese and breadcrumbs. Bake just until the top is browned and the gratin is bubbling, 5 to 10 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 3 days. The gratin reheats best in a 350°F oven in a small ramekin (sprayed with nonstick spray) with a splash of milk mixed in, but it will also do okay in the microwave. Cook individual portions for about a minute. Be aware that the gnocchi will lose some of its texture. Love the recipe? Leave us stars and a comment below!