Gnocchi With Spinach and Ricotta

• 1 (1-pound) package potato gnocchi
• 1 cup fat-free half-and-half
• 1 teaspoon flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 1 (10-ounce) bag prewashed baby spinach leaves
• ½ cup nonfat ricotta cheese
• 1 cup shredded part skim mozzarella cheese

1. Preheat the broiler and move top oven rack 4 to 6 inches from heat.
2. In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.
3. Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently.
4. Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.
5. Remove from heat, then add gnocchi, stirring to mix well.
6. Spoon ricotta over gnocchi in five large dollops and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Courtesy ParentsConnect.com