Cheese spaetzle gratin with cucumber and radish salad

Ingredients for 4 servings:

• 800 g Spätzle from the refrigerated section
• 1 onion(s)
• 1 clove(s) garlic
• 300 g leaf spinach, frozen
• 1 tsp vegetable oil
• 250 ml milk
• 250 g cherry tomatoes
• 100 g blue cheese
• 50 g mountain cheese, grated
• Salt
• pepper
• Nutmeg, freshly grated
• n. B. Sauce thickener, light
• 1 cucumber(s)
• 1 bunch of radishes
• 2 tbsp lemon juice
• 1 tsp vegetable oil
• 3 tbsp vegetable broth
• 2 tbsp chives, cut into rolls
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Thaw the spinach leaves. Peel the onion and garlic clove. Dice the onion and crush the garlic clove. Heat the vegetable oil in a saucepan and sauté the spinach with the diced onion and crushed garlic clove. Rinse the cherry tomatoes, halve them, add them to the spinach along with the spaetzle, and heat briefly. Heat the milk in a saucepan. Add the blue cheese and stir until melted. Season with salt and freshly grated nutmeg. Thicken the sauce with a little light sauce thickener, if desired. Transfer the spaetzle mixture to a baking dish. Pour the sauce over the cucumber, sprinkle with the grated mountain cheese, and bake in a preheated oven at 180°C (convection oven) for about 15 to 20 minutes. For the salad, peel the cucumber, halve it lengthwise, remove the seeds, and slice it. Trim, wash, and slice the radishes. In a bowl, combine the lemon juice, vegetable oil, vegetable stock, and chives, and season with salt and pepper. Add the cucumbers and radishes, mix well, and serve with the gratin.