Cheesy Gnocchi Florentine

Ingredients:
1 box (9 oz) frozen chopped spinach
1 T. butter
1/4 onion, chopped
1 T. flour
1 1/4 c. half and half or milk
1 package (16 oz) shelf stable gnocchi
1 c. Gruyere cheese, shredded
1/2 c. Muenster cheese, shredded
1/8 t. ground nutmeg
1 large roma tomato, thinly sliced
1 t. olive oil

Directions:
Heat oven to 350. Spray 1 1/2 qt. casserole with cooking spray. Cook spinach as directed on box; drain in colander or large strainer. Press spinach to remove excess moisture. Set aside.
Melt butter in a 2 qt. saucepan. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour. Gradually stir in half and half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheese and nutmeg.
Spoon about 2 c. of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.
Bake about 30 minutes or until bubbly and browned on top and gnocchi is tender.

Makes 4 servings. Total time 50 minutes.

Verdict:
We all liked this. After we convinced Gavin that they were noodles he scarfed them down. Miracle. Then he asked for more. He just refused to eat the green stuff. I can't say I blame him, cooked spinach is a little freaky looking but I think it tastes good.