Spinach and Gnocchi Casserole Baked with Feta

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g nocchi from the refrierated shelf
  • 1 onion (s)
  • 1 packet spinach with Gorgonzola, frozen (390 g)
  • 250 g herbal cream cheese
  • 2 cloves garlic
  • 150 ml cream
  • 2 teaspoons vegetable stock
  • thyme
  • salt and pepper
  • 2 teaspoon pesto, green
  • 1 packet tomato (s), small
  • 1 packet feta cheese, more flavorful
  • 1 pack pine nuts
Spinach and Gnocchi Casserole Baked with Feta
Spinach and Gnocchi Casserole Baked with Feta

Instructions

  1. Cut the onion into small pieces. Heat some oil in the pot and sauté the onion in it. Thaw the frozen Gorgonzola spinach in a saucepan. When it`s ready, add the cream cheese. Chop 2 cloves of garlic and add. Add the cream. Season with thyme, vegetable stock, pesto, salt and pepper. Halve the tomatoes and add.
  2. Put the gnocchi in a baking dish and add the spinach sauce. Crumble the feta into small pieces and spread on top. Roast the pine nuts in a pan and sprinkle over them.
  3. Put the pan in the oven at 200 degrees for approx. 15-20 minutes and take it out as you feel when the feta has got some color.

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