Spinach and salmon casserole

Ingredients for 4 servings:

• 4 salmon fillets (frozen)
• 600 g leaf spinach (minis, frozen)
• 2 packs of gnocchi
• salt water
• 3 tsp vegetable broth, clear, instant
• some crème fraîche
• 2 bottles of Cremefine
• some milk
• 2 onions
• 1 garlic clove(s)
• 2 bay leaves
• some salt and pepper
• 2 bags of cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Thaw the salmon and spinach. Dice the salmon fillets. Peel and dice the two onions, and peel and dice the garlic. Sauté one onion and garlic, add the diced salmon fillets, and sauté them. After sautéing, deglaze with crème fraîche and about 1 tablespoon of crème fraîche, add the bay leaf and the clear vegetable stock. Season with salt and pepper and bring back to a boil briefly. Then set aside. Sauté the second onion and add the spinach. Season with salt, pepper, 1 teaspoon of clear vegetable stock, and a little milk and bring back to a boil briefly. Then set aside. Cook the gnocchi in salted water. First, place the sautéed salmon in a casserole dish, then add the gnocchi. Finally, sprinkle the spinach over the casserole. Finally, sprinkle the grated cheese over the casserole. Preheat the oven to 180°C and bake the casserole for about 30 minutes.