Ricotta Gnocchi and Spinach Bake

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

15 oz ricotta cheese

3 eggs

1 cup grated parmesan cheese

Bring large pot 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, about 3 minutes.

Serves 4