I’ve made this tasty dish multiple times this month because it’s that good!

Preheat your oven to 375°F (190°C).

In a large bowl, combine the ricotta cheese, cooked spinach, 1/4 cup of Parmesan cheese, egg, flour, salt, and nutmeg. Mix until a soft dough forms.

On a floured surface, roll the dough into long ropes about 1 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

In a saucepan, heat the heavy cream and butter over medium heat until the butter is melted and the mixture is hot. Stir in the remaining Parmesan cheese until smooth.

Place the cooked gnocchi in a baking dish. Pour the cream sauce over the gnocchi and sprinkle the mozzarella cheese on top.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Remove from the oven and let it cool slightly. Garnish with chopped chives or green onions before serving.

For a twist, try adding sautéed mushrooms or caramelized onions to the gnocchi before baking. You can also substitute the mozzarella with Gruyère or fontina cheese for a different flavor profile. If you’re looking to make it a bit healthier, use whole wheat flour instead of all-purpose flour, or add more vegetables like zucchini or bell peppers.