CHEESY GNOCCHI FLORENTINE

Cheesy Gnocchi Florentine image

An Italian delicacy! Easily make a deliciously rich white sauce to coat store-bought gnocchi.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

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Ingredients

1 box (9 oz) frozen spinach
1 tablespoon butter or margarine
1/4 cup chopped onion
1 tablespoon Gold Medal™ all-purpose flour
1 1/4 cups half-and-half or milk
1 package (16 oz) shelf-stable gnocchi
1 cup shredded Gruyere cheese (4 oz)
1/2 cup shredded Muenster cheese (2 oz)
1/8 teaspoon ground nutmeg
1 large plum (Roma) tomato, thinly sliced
1 teaspoon olive oil

Steps:

Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. Cook spinach as directed on package; drain in colander or large strainer. Press to remove excess moisture. Set aside.
Meanwhile, in 2-quart saucepan, melt butter. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half-and-half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheeses and nutmeg.
Spoon about 2 cups of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.

Nutrition Facts : Calories 550, Carbohydrate 19 g, Cholesterol 160 mg, Fat 4 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 3 g