INGREDIENTS

4 tbsp. butter

3 cloves garlic, minced

2 cups halved cherry tomatoes

1 tsp. dried oregano

Salt and Pepper

4 cups baby spinach

1 cup low-sodium chicken broth

1 cup heavy cream

1/2 cup freshly grated Parmesan

1/4 cup freshly chopped herbs (such as basil and parsley), plus more for garnish

2 (17.5-oz.) packages gnocchi

1 cup shredded mozzarella

Lemon wedges, for serving

DIRECTIONS

1. Preheat oven to 350°. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add cherry tomatoes and season with oregano, salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes are beginning to burst then add spinach and cook until beginning to wilt.
2. Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
3. Add gnocchi and toss to coat. Pour gnocchi into a 9”-x-13” baking pan and top with mozzarella. Bake until gnocchi is cooked through and cheese is melty, 30 minutes.
4. Garnish with more herbs and squeeze lemon on top before serving. Serves 8 people.