Cream spinach "Fischerart" with gnocchi

Name: Cream spinach "Fischerart" with gnocchi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 1 Onion; 1 Garlic clove; 3 TABLESPOONS clarified butter; 600 g fresh gnocchi (cooling shelf); 7-10 Tbsp salt and pepper; 1 TABLESPOON Flour; 200 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 300 g Frozen leaf spinach; 150 g Smoked salmon in slices; 7-10 Tbsp Nutmeg

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

This delicious pan does not only taste delicious to gnocchi fans. Smoked salmon and spinach provide the special taste. A delicious dinner after a hard day at work!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
1 Onion
1 Garlic clove
3 TABLESPOONS clarified butter
600 g fresh gnocchi (cooling shelf)
7-10 Tbsp salt and pepper
1 TABLESPOON Flour
200 g Whipped cream
1 TEASPOON Vegetable broth (instant)
300 g Frozen leaf spinach
150 g Smoked salmon in slices
7-10 Tbsp Nutmeg

Directions

1
Clean, wash and halve the mushrooms. Peel onion and garlic and chop finely. Heat 2 tablespoons of clarified butter in a large pan. Fry the gnocchi for about 5 minutes while turning and take them out.
2
Heat 1 tablespoon of clarified butter in a frying pan. Sauté the mushrooms well in it. Add onion and garlic and fry briefly. Season with salt and pepper. Dust the mushrooms with flour and sauté. Deglaze with cream and 250 ml water, bring to the boil. Stir in broth. Add frozen spinach, bring to the boil while stirring. Simmer for about 5 minutes.
3
Pluck the smoked salmon into pieces. Season mushroom sauce with salt, pepper and nutmeg. Fold in gnocchi and salmon and heat up briefly.