Preheat oven to 450°F. Bring salted water to a boil in large pot. 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 small bowl and add parmesan and just half the parsley. Wipe saucepan clean and set aside for step 3.

Add gnocchi to boiling water and cook until they float, 3 to 5 minutes. Reserve ½ cup pasta water, drain, and set aside.

Meanwhile, heat butter in same medium 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.

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!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.