Gnocchi au Gratin

Preheat oven to 450°F. Heat 1 tsp vegetable oil in medium saucepan over medium heat, add breadcrumbs and a pinch of salt and pepper, and cook until browned, 3 to 5 minutes. Transfer to medium bowl and parmesan and just half the parsley. Wipe saucepan clean and set aside for step 3. (4-servings: use 2 tsp vegetable oil)

Bring salted water to a boil in large pot. Cook gnocchi until they float, 3 to 5 minutes. Reserve ½ cup pasta water, drain, and set aside. (4-servings: reserve 1 cup pasta water)

Meanwhile, heat butter in same saucepan over medium heat. Cook onion and garlic, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Stir in reserved pasta water, spinach, cream cheese, just a pinch of nutmeg, and ⅛ tsp pepper until smooth and spinach is wilted, 3 to 5 minutes. (4-servings: use ¼ tsp pepper)

Off heat, stir cooked gnocchi and mozzarella into sauce. Transfer to baking dish and sprinkle with breadcrumb mixture. Bake until sauce is bubbling, 7 to 10 minutes.

Let sit at room temperature to cool for 10 minutes. Sprinkle with remaining parsley and serve family-style. Bon appétit!