Ingredients:
1 box (9 oz) frozen chopped spinach
1 tablespoon butter or margarine
1⁄4 cup chopped onion (1 small)
1 tablespoon all-purpose flour
1 1⁄4 cups half-and-half or milk
1 package (16 oz) shelf-stable gnocchi
1 cup shredded Gruyère cheese (4 oz)
1⁄2 cup shredded Muenster cheese (2 oz)
1⁄8 teaspoon ground nutmeg
1 large plum (Roma) tomato, thinly sliced
1 teaspoon olive oil

Method:
1 Heat oven to 350°F. Spray 11⁄2-quart casserole with cooking spray. Cook spinach as directed on box; drain in colander or large strainer. Press spinach to remove excess moisture. Set aside.

2 Meanwhile, in 2-quart saucepan, melt butter. Add onion; cook 2 to 3 minutes, stirring frequently, until tender. Stirin flour. Gradually stir in half-and-half. Stir in gnocchi; heat to boiling. Remove from heat. Stir in cheeses and nutmeg.

3 Spoon about 2 cups of the gnocchi mixture into casserole. Top with spinach, then remaining gnocchi mixture. Top with tomato slices; brush with olive oil.

4 Bake uncovered about 30 minutes or until bubbly and browned on top and gnocchi is tender.

Notes and Tips:
Three cups frozen gnocchi from a 16-ounce bag can be substituted for the shelf-stable gnocchi. Then make as directed. Also, Swiss cheese could be substituted for the Gruyère.

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