Italian gnocchi and spinach casserole with Gorgonzola

Ingredients for 3 servings:

• 600 g gnocchi
• 450 g leaf spinach, frozen
• 2 onions or 1 large
• 200g Gorgonzola
• 200 g sour cream
• 100 g cheese, grated
• e.g. cream
• some cherry tomatoes
• some mushrooms
• e.g. salt and pepper
• n. B. Herbs, Italian

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

First, preheat the oven to 180°C. Defrost the frozen spinach leaves and cook the gnocchi according to the package instructions. Dice the onions and fry in a pan until golden brown. Then add the spinach leaves. Dice the Gorgonzola and add to the pan. Stir in the sour cream as well. Stir until the Gorgonzola has melted and a creamy spinach sauce forms. If desired, add a little cream to make it even creamier. Season with salt and pepper. You probably won’t need much, as the Gorgonzola already has a very intense and salty flavor, depending on the variety. Place the gnocchi in a baking dish and the contents of the pan. If you like, you can also halve and stir in small tomatoes and mushrooms. Mix everything well, stir in the Italian herbs, and place the casserole in the oven. After about 30 minutes, sprinkle the grated cheese on top and continue baking. After 45 minutes, you can remove the casserole and enjoy.