Schupfnudeln - šufnudle bolognese with spinach
If you haven't tried ready-made shufnudle by now, here's a great recipe to try them and be delighted. The recipe is simple, and offers great customization options (homemade shufnudli or gnocchi, freshly chopped tomatoes). In addition, in love (for food) in the time of the corona virus, it will give you enough comfort that you and your loved ones will stay healthy.
Preparation steps
- Fry the onion and garlic briefly in oil until soft. Add minced beef, stir, fry for about 5 minutes on medium heat.
- Stir in the chopped tomatoes, add ½ cups of water, let it boil. Reduce heat, add oregano or basil, salt and pepper. Cook the sauce gently for about 20 minutes.
- Put half the amount of spinach in a colander and pour boiling water over it to wither. Repeat with the rest of the spinach. Squeeze as much water out of the spinach as possible with a food processor, leave it in the strainer to drain completely.
- Add the šufnudle and spinach to the bolognese sauce, mix well and pour into a suitable refractory dish. (Cook the gnocchi in the usual way and drain).
- Distribute the mozzarella, torn into smaller pieces or coarsely grated, evenly over the shuffles in the sauce and bake briefly in an oven preheated to 220 zagC.
- Nutritional info for 1 serving *: energy value 359 kcal; 23.07 g fat; 11.01 g carbohydrate; 28.5 g protein; 75 mg cholesterol; 319 mg sodium; 1054 mg potassium. Measuring cups and spoons