Baked Spinach Gnocchi With Parmesan Cream Sauce | Oregonian Recipes

Ingredients

• 11-ounce package baby spinach
• 1 cup low-sodium chicken broth, divided
• 1/2 cup whole milk
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 1 cup (4 1/4 ounces) all-purpose flour
• 3 large eggs, beaten lightly
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg, or to taste
• 1/2 cup heavy cream
• 1 ounce finely grated Parmesan cheese
• 1-1/2 ounces (about 1/2 cup) coarsely grated Gruyere cheese