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Casserole: Gnocchi Casserole with Salmon and Spinach Leaves

5 from 2 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 230 kcal

Ingredients
 

  • 300 g Gnocchi*
  • 300 g Skinless salmon fillet
  • 300 g Frozen spinach leaves
  • 10 g Butter
  • 1 Fresh onion
  • 1 pinch Nutmeg
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Sugar
  • 3 tbsp Cream
  • 50 g Swiss Emmental
  • 1 Eh - no, not from the Easter Bunny
  • 3 tbsp Cream 30% fat

Instructions
 

  • Let the fish and spinach thaw. Peel the onion, cut into small cubes and fry in the butter. Add the spinach, season with salt, pepper and nutmeg and season with a little sugar. Stir in the cream.
  • Layer half of the gnocchi in a greased baking dish. Spread half of the spinach on top.
  • Cut the fish into small cubes and place on top of the spinach. Now comes spinach again and finally the second half of the gnocchi.
  • Coarsely grate the cheese and spread over the gnocchi.
  • Whisk the egg with the cream and pour over the cheese.
  • Bake the casserole for about 45 minutes at 180 degrees under / top heating.
  • * Link to potatoes: Baked herb gnocchi made from baked potatoes

Nutrition

Serving: 100gCalories: 230kcalCarbohydrates: 2.1gProtein: 13.6gFat: 18.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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