I have served this dish twice, and it’s been extremely well-received both times. It is quick, it is easy, and it is delicious.
I will add: Monkey doesn’t like it — too many different foods. However, Bun liked it.
Adapted from Vegetarian Times:
1 15-oz. container ricotta cheese
1 8-oz. bag (2 cups) shredded 6-cheese Italian blend, divided
1 tsp. dried Italian seasoning
1/4 tsp. red pepper flakes
1 6-oz. bag baby spinach
2 1-lb. pkgs. gnocchi
1 16-oz. jar garden-style tomato sauce, warmed*
1. Preheat oven to 400 degrees F. Combine ricotta, 3/4 cup shredded cheese, Italian seasoning, salt, and red pepper flakes in large bowl. Sprinkle spinach over cheese mixture.**
2. Cook gnocchi according to package directions. Spoon cooked gnocchi over spinach and cheese with slotted spoon. Cover bowl, and let stand 2 minutes, or until spinach is wilted. Stir to combine spinach, ricotta mixture, and hot gnocchi.
3. Meanwhile, spread 1/2 cup tomato sauce in bottom of 11- x 7-inch glass baking dish. Spoon half of gnocchi-cheese mixture over tomato sauce. Top with 3/4 cup tomato sauce and 3/4 cup shredded cheese. Spread remaining gnocchi over tomato sauce. Top with remaining 3/4 cup tomato sauce, sprinkle with remaining 1/2 cup cheese. Bake 15 minutes, or until heated through.
*The second time, I used homemade marinara, and I think it turned out better than when I used a jarred sauce. If I’m not tooting my own horn, there.
** The second time, I also steamed the spinach before-hand for a couple of minutes in the microwave, and it was easier to mix.