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Saturday, January 4, 2014

Baked Spinach Gnocchi

A very quick dish I made for Tanette last night. Easy and delicious. You could definitely substitute Gorgonzola for the goat cheese. -- Drew

The recipe is from Giada...


2-17 oz vacuum packed potato gnocchi (don't get the hard ones)
3 cups heavy cream
1 cup chicken broth
1/4 C flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
12 oz fresh baby spinach
3 oz goat cheese
1/4 cup freshly grated Parmesan cheese

(***Note...I cut the recipe in half for two people and baked it in an 8x8 glass dish. Perfect amount for two.)


Preheat oven to 400 degrees.
Place gnocchi in a lightly greased 9x13 baking dish.
In a medium saucepan, whisk together the cream, chicken broth and flour over medium heat.
Continue whisking until simmering and thickened, about 5 minutes.
Stir in the salt, pepper and nutmeg. Add spinach and toss to coat.
Pour mixture over the gnocchi and spread the spinach to cover.
Crumble the goat cheese over the top and sprinkle with Parmesan.
Bake until golden, about 30 minutes.


  1. How many weight watcher points are in that one??? :) All kidding aside, this made me instantly hungry.

  2. Hard to tell where the food ends and the plate begins! ;-)