Baked Gnocchi

I saw this recipe in one of my Giada cookbooks, but I never made it because it was laden with calories and I wasn't sure how to lighten it. I forgot about it until I saw it on a recipe blog lightened up. It turned out really well. The only thing that I would do different is to substitute another veggie for the spinach. I ended up picking most of the spinach out of my portion.

Source: Reservations Not Required and Food alla Puttanesca
Adapted from Everyday Pasta by Giada Di Laurentiis
Serves 4

Ingredients: 1 (17-oz) package potato gnocchi 1 /2 cup heavy cream 1 cup half and half 1/2 cup vegetable broth 1/8 cup all-purpose flour 1/4 tsp salt 1/4 tsp black pepper 1/8 tsp nutmeg 6 oz baby spinach 1 cup sliced baby bella mushrooms 2 oz goat cheese 1/4 cup Parmesan cheese


Preheat oven to 400 degrees.Place the gnocchi in a lightly greased 8x8 inch baking dish. Set aside. In a medium saucepan, whisk together the cream, half and half, broth, 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 mushrooms and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover. Crumble the goat cheese over the spinach. Sprinkle with the parmesan cheese. Bake until the top is golden in places, about 30 minutes.