Gnocchi casserole with spinach

Ingredients for 4 servings:

• 500 g gnocchi
• 400 g fresh leaf spinach
• 75 g almond sticks
• 1 onion(s)
• 2 cloves garlic
• 1 cup herb cream cheese
• 30 g butter
• 200 ml vegetable stock
• 250 ml milk, approx. (as needed)
• 2 pinches of salt
• pepper
• nutmeg
• 2 tbsp flour
• 200 g feta cheese
• Oil or butter for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

quick, vegetarian casserole

Cook the gnocchi according to the package instructions, peel and dice the onion, and then fry both in a little oil or butter. In the meantime, wash the spinach leaves thoroughly, remove the stalks, and cook in boiling salted water for 2-3 minutes. Melt butter (approx. 30 g) in a saucepan, add the flour, and whisk to combine. Deglaze the flour and butter mixture with some of the vegetable stock and mix well. Then add all of the stock and a little milk and whisk to combine. If the béchamel sauce is still too thick, add milk a little at a time until the sauce reaches the desired consistency. Stir the herb cream cheese into the béchamel sauce and season to taste with salt, pepper, nutmeg, and fresh garlic. Roast the slivered almonds without fat in a small pan and add to the sauce. In a baking dish, mix the gnocchi with the spinach and pour the sauce over them. Crumble the drained feta cheese and sprinkle it over the mixture. Bake in a preheated oven at 175°C for approximately 30-45 minutes (once the cheese has reached the desired browning, cover the baking dish with aluminum foil).