1/4 c Parmesan, finely grated, divided
1/2 tsp freshly grated nutmeg
1 c heavy cream
1 sprig rosemary
1 1/4′-thick slice fresh ginger, sliced thin
2 tbsp butter, melted
1/4 c dried breadcrumbs
4 ozs Gorgonzola
1 package gnocchi
8 oz baby spinach
Preheat oven to 375.
Combine breadcrumbs, Parmesan and butter in a bowl and stir to combine.
In a small pot, combine cream, nutmeg, rosemary and ginger, bring just to a boil, set aside covered to steep for 30 min.
Cook gnocchi according to package.
Place spinach in a shallow baking dish. Place cooked gnocchi on top. Add Gorgonzola and cream sauce and stir to combine. Top with breadcrumb mixture and bake 25 – 30 minutes until bubbling and top is brown.
Serves 4 – 6.