Homemade gnocchi in spinach and smoked cheese sauce
This is definitely a main course for me because it is very filling and satisfies all your needs for fine, sinful papaya. Determine the amount of food yourself, depending on whether you want geese or a thinner sauce.
Preparation steps
- Take a package of frozen gnocchi or make homemade anerad recipe (it takes less than half an hour). Choose the amount of gnocchi as needed.
- Put a tablespoon of butter in a Teflon pan and when it melts, slowly add the creme fraische (I often use it because it is much thicker than cooking cream and does not clump like sour cream).
- In the meantime, wash and clean the young spinach and cut it into noodles (I don't use frozen because the goal of this sauce is not to make it look like puree, while the old spinach has to be blanched so the effect is the same).
- Add the spinach to the hot creme freische and simmer gently, stirring constantly. Add salt and pepper, and add nutmeg (optional).
- Just before the end, mix the smoked cheese cut into small cubes into the sauce (let it melt slightly). Finally, stir in the grated cheese (cheddar type).
- Remove from the heat and let stand for fifteen minutes.
Serving
The combinations with the cheese are great. I use gorgonzola, stilton, blue cheese, etc. in sauces without spinach, because spinach itself has an intense taste whose note is perfectly enhanced by smoked cheese. The sauce is fantastic the next day as well.
