Title: Baked Gnocchi with Mushrooms and Spinach
750 g Peeled potatoes
175 g semolina
Pinch of grated nutmeg
½ tsp Olive Oil
300 g Mushrooms,sliced
1 clove garlic, crused or chopped
200 g Young leaf spinach
2 tbsp half-fat creme fraiche
75 g Half-fat white mature cheese
- Peel and cook the potatoes for 20 minutes, drain and mash. Add semolina, egg and nutmeg and mix until it forms a ball. Dust a surface with semolina, divide mixture into four and roll into a sauage just over 2.5cm (1 in) diameter. Cut into 2.5cm (1 in) lengths, making little pillows of gnocchi.
- Add gnocchi to pan of boiling water, cook for 2 minutes and remove with a slotted spoon.
- Heat oven to Gas 4, 180°C, 350°F. Cook sliced mushrooms in a pan with a little oil for 5 minutes, add garlic and cook for 2 minutes. In a bowl mix the gnocchi, spinach and mushrooms with half the grated cheese and the creme fraiche, place in an ovenproof dish, top with rest of the grated cheese and bake in the top of the oven for 15-20 minutes.
- Total time: 1 hour
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