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Baked Gnocchi
2 17-ounce packages of DeCecco Potato Gnocchi
3 cups heavy cream
1 cup chicken broth
¼ cup flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
12 ounces baby spinach leaves
3 ounces goat cheese (about ⅓ cup)
½ cup grated parmesan cheese
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1st Keep
 Ellenfschroeder
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