Italian Gnocchi and Spinach Casserole with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g nocchi
- 450 g spinach leaves, frozen
- 2 onion (s) or 1 large
- 200 g Goronzola
- 200 g sour cream
- 100 g cheese, rated
- cream
- some cherry tomatoes
- some mushrooms
- Salt and pepper
- Herbs, Italian
Print Recipe
Pin Recipe Instructions
- First, preheat the oven to 180 ° C.
- Thaw the frozen spinach leaves and cook the gnocchi according to the package instructions.
- Cut the onions into small cubes and fry them in a pan until golden brown. Then add the spinach leaves. Now cut the gorgonzola into small cubes and add to the pan. Mix the sour cream into the pan as well. Stir until the gorgonzola has melted and a creamy spinach sauce is formed. Possibly make it even creamier with a little cream. Now season with salt and pepper. Much will probably not be necessary, as the Gorgonzola already has a very intense and salty taste depending on the variety.
- Put the gnocchi in a baking dish and the contents of the pan too. If you like, you can also cut small tomatoes and mushrooms in half and stir in. Now mix everything well, mix in the Italian herbs and put the casserole in the oven.
- After about 30 minutes, sprinkle the grated cheese on top and continue baking.
- After 45 minutes you can take out the casserole and enjoy.
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