Spinach Gnocchi Au Gratin

Wash spinach and steam in the adhering water until it collapses. Let cool slightly, squeeze vigorously and chop finely.

Bring the milk to the boil, melt the butter in it and sprinkle in the semolina, stirring constantly. Allow to thicken over low heat for about 10 minutes, until the mixture separates from the side of the pot.

Remove the pot from the heat and mix in the chopped spinach, eggs, Parmesan cheese and a pinch of salt.

For the Mornay sauce, melt the butter and sweat the flour until light, stirring constantly. Pour in the milk and simmer for about 15 minutes – keep stirring constantly. Season with nutmeg, stir in the Parmesan cheese and finally season with salt.

Form gnocchi from the spinach mixture and flatten slightly.

Butter a baking dish and arrange the gnocchi side by side.

Pour the Mornay sauce over them and bake in a preheated oven at 200 °C for 20-25 minutes.

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