John Myers
Casserole: Gnocchi Casserole with Salmon and Spinach Leaves
The perfect casserole: gnocchi casserole with salmon and spinach leaves recipe with a picture and simple step-by-step instructions.
- 300 g Gnocchi*
- 300 g Skinless salmon fillet
- 300 g Frozen spinach leaves
- 10 g Butter
- 1 piece Fresh onion
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Sugar
- 3 tablespoon Cream
- 50 g Swiss Emmental
- 1 piece Eh – no, not from the Easter Bunny
- 3 tablespoon Cream 30% fat
- 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
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