1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
One (12- or 16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup heavy cream
1 pound shelf-stable potato gnocchi
In a large saute 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 regularly, until the onions start to soften and turn translucent, about 5 minutes.
Add the spinach and heavy cream 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.