Gratineed Gnocchi with Spinach and Ricotta

I made this yummy recipe from Gourmet magazine the other night with a pack of store-bought gnocchi in my cupboard. I had been struggling to come up with what to do with them and was drawn to this recipe because it wasn’t gorgonzola or tomato based as most gnocchi recipes seem to be.

I followed the recipe on the Gourmet site except for two substitutions. I used a few tablespoons of single cream topped up with milk because I didn’t have any double cream on hand and because it was healthier. This did make it a bit more watery though and I had to cook the cream sauce for a bit longer. I also didn’t have any mozzarella, strangely I find it hard to get in the UK because all the stores seem to have is fresh mozzarella, so I substituted some grated cheddar.

The recipe says it serves four, but I had half of it the first night with a green salad and the rest for supper the next night.

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