Spinach gnocchi casserole
easy
60 mins
60 mins
Ingredients
- 1 pack of (450 g) deep-frozen leaf spinach, portionable
- 1 medium onion
- 1–2 Garlic cloves
- 2-3 TABLESPOONS Oil
- 400 g mixed minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 slightly heaped tbsp. flour
- 300 ml clear soup
- 200 g Whipped cream
- 100 g Blue cheese (e.g. Saint Agur)
- 100 g grated, medieval Gouda cheese
- 600 g fresh gnocchi (cooling shelf)
- 15–20 g Pine nuts
Directions
- 1
Put 100 ml of water and frozen spinach in a pot, cover and heat over medium heat for 15-20 minutes. Stir several times and then bring to the boil briefly. In the meantime peel onion and garlic.
- 2
Finely dice onion, chop garlic. Heat the oil in a casserole, fry the minced meat in pieces. Finally add onion and garlic, fry briefly and season with salt and pepper. Dust with flour, sweat while stirring and deglaze with broth and cream.
- 3
Bring to the boil while stirring and simmer covered for about 5 minutes. Stir in between. Cut blue cheese into pieces and add to the sauce together with 50 g Gouda. Melt in the sauce while stirring. Add the spinach to the mince sauce, bring to the boil again briefly and season with salt and pepper.
- 4
Put the gnocchi in plenty of boiling salted water and let them simmer for about 2 minutes. Pour the gnocchi onto a sieve, drain and place in an ovenproof dish. Pour spinach mince sauce over them, sprinkle with 50 g Gouda and pine nuts.
- 5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
Nutrition Facts
950 kcal
58 g
62 g
43 g
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