This is a quick and easy meal or side-dish.  It is very rich, so I prefer to use it as a side dish.  Think of this as an adult macaroni and cheese. It has been adapted from Giada De Laurentiis recipe.

Ingredients

• 2 17-ounce packages potato gnocchi
• 1 ½  cups half and half
• 1 ½ cups milk
• 1 cup chicken broth
• 1/4 cup flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 12 ounces baby spinach leaves
• 3 ounces goat cheese (about 1/3 cup)
• 1/2 cup grated parmesan cheese

How to:

1. Preheat oven to 400 degrees.
2. Place gnocchi in a lightly greased 9 x 13 X 2 inch baking dish and set aside.
3. In a medium saucepan, whisk together half and half, milk, broth, and flour over medium heat.
4. Continue whisking until the sauce is simmering and thickened, about 5 minutes.
5. Add salt, pepper and nutmeg, and stir to combine.
6. Add spinach and toss to coat in the sauce.
7. Pour the sauce and spinach mixture over the gnocchi evenly, spreading the spinach out to cover all the gnocchi.
8. Crumble goat cheese over the spinach.
9. Sprinkle with Parmesan cheese.
10. Bake until the top is golden in places, about 30 minutes.