Spinach, whether fresh or frozen, is full of goodness and flavour. And with some black pepper and nutmeg added to it, it tastes even better. I’ve been making this dish for around 18 years now, and it has changed over the years… less cheese, more spinach, and more pepper and nutmeg!
I finally got round to measuring the ingredients, so that I could post it here…
Spinach and Gnocchi Bake
Sauté 1 onion in a little olive oil until soft. Add 1 tbsp tomato puree, 100g (1/2 cup) (low-fat) cream cheese, salt and plenty of freshly ground black pepper and a good twist of nutmeg (1/2-1 tsp ground nutmeg). Stir and add 400g chopped spinach. (I use frozen quite often).
Preheat your grill (broiler) and warm up an oven-proof dish. Cook 500g potato gnocchi as directed on the packet. As soon as your spinach has wilted/defrosted and cooked through, mix in the well-drained gnocchi and transfer the mixture to the warm baking dish. Sprinkle a mix of 40g (1/2 cup) parmesan cheese and 15g (1 tbsp) wholemeal breadcrumbs on top and grill until golden brown and bubbling.
Enjoy!
This has all things that I love, so I am sure I will love it. I usually make my gnocchi from scratch, then just eat with butter and Parmesan cheese. I think putting it in a recipe would allow me to feel satisfied with smaller portions. Thank you!
Hi Cindy. I often make my own gnocchi too, just seems a shame to smother the homemade sort in a thick sauce though! Hope you enjoy this soon!
Reblogged this on ARZcreation.com.
Thanks.
What a tempting treat for a dreary winter evening! The pairing of nutmeg with spinach is divine.
It is a good winter dish – healthy-ish comfort food!
(Tastes even better with fresh baby spinach in spring though!)
Love the sound of this dish
! Usually make my own gnocchi also, but in a composite dish like that am certain a good readymade brand would be delightful – thanks!
Precisely – the flavour of homemade gnocchi gets a bit lost in the sauce, so readymade makes it a very quick weekday meal.
Hope you try it soon Eha – it’s so good! 
I have never made gnocchi. This sounds incredibly delicious.
The ready-made potato gnocchi I use are fine with a thick sauce, whereas homemade are better with just butter and garlic…. the homemade ones take a little longer to prepare though.
Sounds delicious – I’ve just learnt that I actually like gnocchi, so I’ll be trying this out soon!
I hope you enjoy it – and thanks for stopping by!
YUM! I love putting nutmeg in dishes – I sometimes make spinach roll-ups, which uses a mixture of spinach, ricotta cheese, basil, nutmeg and lasagne noodles, with a tomato sauce on top. The nutmeg adds just that extra little bit of sweetness. I like gnocchi, but so far I’ve only made it myself – I’ll look for a package of store-bought next time I shop and give this recipe a go. Have a great weekend!
Those spinach rolls sound good – I think I’ll have to try something like that soon! Thanks Sheryl. Hope you have a great weekend too!
Wow – I love this! We do a spinach dish like it (the only way my 40-year-old stepson will eat a green veggie) but the gnocchi is a twist I never would have thought of!
You should try it Marie – it’s such a tasty and quick dish!
Thank you for the recipe inspiration – we still have plenty of potatoes in store and the first of the spinach is ready.
Perfect timing!
Another tempting recipe from you Cathy. Looks just the right sort of fare for another cold snap
Seems you’re getting the colder weather first… forecast here for Wednesday!
Guess you’ll be glad when the cold snaps are over. I wonder what’s on the menu for your first Spring dish. Will it have nutmeg in it?
Strangely enough, yes it will! Coming up next week!
Thanks for your comment Mary!
Oh my Cathy…what a beautifully comforting dish. Just the kind to come home to. Sharon
That’s a nice thought Sharon… I am always the one who cooks, but it would be lovely if I came home and this was waiting for me!