Spinach Gnocchi Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon butter
- 3 tablespoon flour
- 300 g milk
- 100 g cream
- 750 g spinach, (fresh root or leaf spinach)
- 150 g blue cheese (e.. Goronzola)
- 2 tablespoon lemon juice
- 500 g nocchi, (from the coolin shelf but preferably homemade)
- some salt and pepper
- nutmeg
- 50 g parmesan, (freshly rated)
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of butter in a small saucepan, add flour, then stir in milk and cream with a whisk so that no lumps are formed. Let the sauce simmer briefly on a low flame.
- Cut the cheese into pieces and let it melt in the sauce, season the sauce with salt, pepper, nutmeg and lemon juice.
- Preheat the oven to 180 degrees top / bottom heat.
- Wash the spinach carefully with cold water, clean, blanch in salted water for one minute, drain and drain well. Heat 1 tablespoon of butter in a saucepan, add spinach and season with salt, pepper and nutmeg as desired.
- Grease a baking dish, put half of the spinach in the tin, pour half of the sauce over it, cover with all the gnocchis. Then distribute the remaining spinach and the remaining sauce on top.
- Sprinkle the surface with parmesan and let the casserole cook in the oven at 180 degrees for about half an hour.
- If you don`t have fresh spinach, you can also use frozen food, but should then reduce the amount to around 500 grams (do not use creamed spinach).
- I`ve tried several types of cheese, Gorgonzola, which I usually didn`t like, always tasted best. But if you have an aversion to blue cheese, you can also use spicy other types of cheese as an alternative.
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