Gnocchi with spinach and mushrooms
750 g potatoes
175 g semolina
500 g mushrooms
350 g spinach
100 g ceddar cheese
2 garlic cloves
pinch of nutmeg
2 tbsp oil
2-3 tbsp sour cream or crème fraîche
1Wash and peel the potatoes. Dice them and boil them for 20 minutes. When they are boiled, drain the potataoes and mash them. Add semolina, egg and nutmeg and mix it well until the dough is formed. Into a wide pan put 2 inches of water to boil. Form gnocchi of 2-3 cm long with wet hands.
2Boil the gnocchies until they rise to the surface of the water. Remove them with a slotted spoon. Preheat the oven at 175°C. Rinse the spinach well. Clean the mushrooms with a tisue. Slice them. Cook them with the oil and the garlic, until the liquid is reduced.
3Use a 9” × 13” tray. Lay the mushrooms, spinach and gnocchies. Pour the sour cream and grate the ceddar on top. Bake for 20-30 minutes until golden-brown.
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