Spinach gnocchi with white cheese sauce

Name: Spinach gnocchi with white cheese sauce - Anabela F.
Ingredients: 500 g spinach (I had frozen) 4 slices of stale white bread; 1; 2 days old 1 cup of milk 2 eggs 3; 4 tablespoons of flour 50 g grated cheese or Emmental 50 g grated spicy cheddar cheese salt to taste for the sauce: 2 tablespoons of olive oil 1 heaping tablespoon of flour 200; 250 ml cooking cream 10% fat 50 g Milkana Camembert cheese 50 g cheese additionally: freshly ground pepper and fresh thyme leaves

Salad - Spinach gnocchi with white cheese sauce by Anabela F. - Recipia

Spinach Gnocchi with White Cheese Sauce I prepared this recipe using frozen spinach, thawed overnight in the refrigerator. In my version, the gnocchi are made with bread soaked in milk, eggs, cheeses, and a little flour, topped with a creamy sauce made of sour cream, cheese, and Camembert. The recipe is based on one from the Fan Brânză magazine, received from Delaco, but I modified it according to the ingredients I had. The original version uses fresh spinach, sage leaves, and only grated Emmental on top. Quick info Total time: not specified in the original recipe. Thawing time for frozen spinach should be added. Preparation time: not specified. Cooking time: gnocchi boil for a maximum of 5 minutes, and the dish bakes for 15-20 minutes at 180 degrees Celsius. The sauce is cooked separately until thickened and bubbles. Servings: the quantity obtained is not divided into servings in the original recipe. Difficulty: medium. Recipe type: hot main dish, suitable for a family meal. Ingredients For spinach gnocchi 500 g frozen spinach 4 slices of stale white bread, 1-2 days old 1 cup of milk 2 eggs 3-4 tablespoons of flour 50 g grated cheese or Emmental 50 g grated sharp Cheddar cheese salt, to taste For the white cheese sauce 2 tablespoons of olive oil 1 heaping tablespoon of flour 200-250 ml cooking cream, with 10% fat 50 g Milkana Camembert cheese, cut into pieces 50 g grated cheese For finishing freshly ground pepper fresh thyme leaves a little butter or olive oil to grease the dish Preparation method 1. Thaw the spinach If using frozen spinach, leave it to thaw overnight in the refrigerator. For this recipe, I used frozen spinach, prepared this way before starting. If there is a lot of liquid left, it's good to drain it, so the gnocchi dough isn't too soft. 2. Prepare the bread Tear the slices of stale white bread and put them in a bowl with milk. Let them soak, then squeeze them well between your palms. It's important to remove the excess milk; otherwise, the spinach mixture may become too soft and will need more flour. 3. Chop the gnocchi base Put the spinach, half of the soaked bread, and one egg into a food processor. Turn on the processor for a few seconds, just to chop the ingredients. Then add the remaining bread, the second egg, and a little salt. Turn on the processor for a few more seconds, until the ingredients are chopped and incorporated. There’s no need to process the mixture more than that. 4. Form the mixture Transfer the mixture to a large bowl. Add the 50 g of grated cheese or Emmental, the grated Cheddar, and 3-4 tablespoons of flour. Adjust the salt and mix using a spatula. The exact amount of flour may depend on how well the spinach and bread were drained. The mixture should be moldable with wet hands, without being too liquid. 5. Boil the gnocchi Bring a pot of salted water to a boil. When the water is boiling, wet your hands and form gnocchi or dumplings from the spinach mixture. Put them in the boiling water and let them cook for a maximum of 5 minutes, until they rise to the surface. Remove them with a slotted spoon and place them in a pre-greased baking dish with a little butter or olive oil. Don’t overcrowd the pot while boiling. If necessary, boil the gnocchi in batches, so they can float and be easily removed. 6. Prepare the cheese sauce Put the olive oil in a double-bottomed saucepan. Add the flour and mix using a whisk until the flour dissolves in the oil. Gradually pour in the cooking cream, stirring continuously. Let the sauce thicken and bubble. Add the grated cheese and the Camembert pieces. Stir until the cheeses melt and the sauce becomes uniform. Taste and add more salt if necessary. 7. Bake the dish Pour the sauce over the spinach gnocchi. Sprinkle with freshly ground pepper and fresh thyme leaves. Put the dish in a preheated oven at 180 degrees Celsius and bake for 15-20 minutes. Serve the gnocchi warm. Why I make this recipe often I love it because it uses simple ingredients and is a practical way to include spinach in a main dish. The soaked bread gives the mixture a soft texture, and the cheeses in the dough and sauce provide enough flavor without needing many spices. Another advantage is that the gnocchi can be prepared while the water is boiling. After boiling, they go directly into the baking dish and finish in the oven with the sauce. Tips Frozen spinach should be completely thawed before use. If it’s very watery, drain it before putting it in the processor. Stale bread that is 1-2 days old is better than very fresh bread, as it absorbs the milk without immediately turning into a paste. Squeeze the soaked bread well. This is one of the steps that most influences the consistency of the dough. Add the flour in the indicated amount and check the texture before adding more. If the spinach and bread have been well drained, 3-4 tablespoons are enough to bind the mixture. Boil the gnocchi only until they rise to the surface and do not exceed about 5 minutes. After boiling, remove them with a slotted spoon and transfer them directly to the greased dish. The sauce should be mixed while adding the cream, to homogenize and thicken evenly. Substitutions In the original recipe, frozen spinach can be replaced with fresh spinach, as was intended in the original version. For the cheese in the mixture, you can use cheese or Emmental, in the amount of 50 g. Sharp Cheddar remains the second type of cheese mentioned in the modified recipe. In the sauce, Milkana Camembert is used together with cheese. If you choose another type of Camembert, keep the same amount. Variations The original version includes sage leaves, while this version is flavored with fresh thyme and ground pepper at the end. The original recipe does not have the cheese sauce. Instead, grated Emmental is used on top before baking. If you prefer a simpler version, this is the main modification you can make without changing the spinach gnocchi. Serving ideas Serve the dish warm, immediately after the sauce has heated well in the oven. Gnocchi can be placed directly on plates, along with the cheese sauce and thyme leaves on top. It is a substantial dish to be served as a main course. There’s no need for complicated sides with it. Frequently asked questions Can I use fresh spinach instead of frozen spinach? Yes. The original recipe called for fresh spinach. If you use the frozen version, let it thaw in the refrigerator and drain the excess liquid before preparation. Why is the bread soaked in milk? Soaked bread helps form the mixture and contributes to the soft texture of the gnocchi. After soaking, it should be squeezed well, so it doesn’t bring too much liquid into the dough. How long do you boil gnocchi? They boil in salted water for a maximum of 5 minutes, until they rise to the surface. Then they are removed with a slotted spoon and transferred to the baking dish. Can I skip the cheese sauce? Yes. The original version does not have this sauce. Instead, grated Emmental is sprinkled on top, and the dish is baked. How do I know when the sauce is ready? The sauce is ready when the cream has thickened, it has bubbled a few times, and the cheese and Camembert have melted and incorporated. Nutritional values The values below are estimates for the entire amount of the dish, as the number of servings, the exact amount of bread, and the brand of dairy products are not specified. Calories: approximately 2,000-2,200 kcal Protein: approximately 90-100 g Carbohydrates: approximately 150-170 g Fats: approximately 105-120 g The value may vary depending on the type of bread, the fat percentage of the cream, the exact amount of flour, and the cheeses used. The sauce and cheeses contribute the most to fats and calories, while spinach adds volume and fiber. Storage and reheating If there are leftover portions, store the gnocchi in a covered container in the refrigerator. Because the recipe contains a sauce based on cream and cheese, it’s better consumed shortly after. Reheat the dish in the oven, in a heat-resistant dish, until warm. It can also be heated in portions, but the sauce may become denser after cooling. Serve warm, immediately after reheating.

Spinach gnocchi with white cheese sauce

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