Cook gnocchi following packet directions, drain. Whisk together the cream, garlic, Leggo’s Tomato Paste, nutmeg and water in a frypan and heat over medium high heat for 1-2 minutes.
Stir in the diced tomato, baby spinach leaves and cooked gnocchi, cook for 1-2 minutes. Remove from heat and sprinkle parmesan cheese on top. Place under a hot grill for 1-2 minutes or until melted.