Gnocchi with Creamy Spinach Sauce

This recipe comes compliments of the Washington Post which, if you're an online subscriber, serves up a different recipe with each mornings' edition.  This one is a serious keeper.  The béchamel sauce is heavenly with wonderful flavor and an equally heavenly mouth feel.  The touch of cayenne is inspirational as it provide a warm backdrop to the sauce.  The whole thing can get to the table in 20 minutes.  This recipe makes about 6 cups.

Ingredients

In a large sauté pan or pot over medium-high heat, heat the oil until it shimmers. Add the onion, garlic powder, salt, black pepper, nutmeg and cayenne pepper and cook, stirring frequently, until the onions start to soften and turn translucent, about 5 minutes.

Add the spinach and evaporated milk and bring to a simmer. Add the gnocchi, cover and cook, stirring occasionally, until the gnocchi are soft and tender but not mushy, about 5 minutes. Divide among bowls and serve hot.

Notes: