From EveryDay with Rachael Ray November 2007

INGREDIENTS: Serves 4

• 2 Tbsp. butter
• 1 large onion, halved and thinly sliced
• 1-1/2 cups plus 1 Tbsp. flour
• 2 cups half-and-half
• 1/2 tsp. ground nutmeg
• salt and pepper
• 5 oz. baby spinach, rinsed and drained
• 1 15-oz. container ricotta cheese
• 3 large eggs
• 1 cup grated parmesan cheese

INSTRUCTIONS:

Bring a large Dutch oven of salted water to a boil. Meanwhile, in a large, ovenproof skillet, melt the butter over medium-low heat. Add the onion and cook; stirring occasionally, until softened and golden, 10-12 minutes. Add 1 Tbsp. flour and cook, stirring constantly, 2 minutes. Add the half-and-half and simmer, stirring constantly, until slightly thickened, about 3 minutes. Add the nutmeg. Season with salt and pepper. Working in batches, stir in the spinach and cook over low heat until just wilted, 3-5 minutes. Cover and set aside.

Preheat the broiler. In a medium bowl, lightly beat together the ricotta, eggs, 1/2 cup parmesan, the remaining 1-1/2 cups flour, 1 tsp. salt and 1/2 tsp. pepper until well combined. Using a soupspoon, drop 10-12 generous spoonfuls of dough into the boiling water and cook for 3 minutes; gently stir the gnocchi. When the gnocchi rise to the surface, cook for about 3 minutes more. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Repeat with the remaining batter.

Add the gnocchi to the spinach sauce and stir gently to coat. Sprinkle with the remaining 1/2 cup parmesan and broil until golden, until 3 minutes.