Spinach casserole

Ingredients for 4 servings:

• 4 tbsp clarified butter
• 3 tbsp flour
• 100 g whipped cream
• 300 ml milk
• 750 g fresh leaf spinach
• 150g Gorgonzola
• 2 tbsp lemon juice
• 500 g gnocchi, from the refrigerated section
• salt and pepper
• nutmeg
• 50 g Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Vegetarian classic

Heat 2 tablespoons of clarified butter in a saucepan, add the flour, and sauté until translucent. Whisk in the cream and milk. Cook the sauce over low heat for about 10 minutes, stirring constantly. Cut the cheese into pieces, add it to the sauce, and melt it. Season the sauce with salt, pepper, nutmeg, and lemon juice. Meanwhile, wash and trim the spinach. Blanch it in salted water, drain well, and let it wilt. Heat 1 tablespoon of clarified butter in a saucepan, add the spinach, and season with salt, pepper, and nutmeg. Place some spinach in a greased baking dish, pour over some of the sauce, and cover with the gnocchi. Spread the remaining spinach and sauce on top. Sprinkle with Parmesan cheese. Bake in a preheated oven at 180°C for about 30 minutes.