Gnocchi Casserole with Spinach and Ricotta

Zutaten

• ✓500 g Gnocchi
• ✓300 g Fresh Spinach
• ✓250 g Ricotta
• ✓1 piece Medium Onion
• ✓2 pieces Garlic Cloves
• ✓50 g Parmesan, grated
• ✓50 g Mozzarella, grated
• ✓2 tbsp Olive Oil
• ✓to taste Salt
• ✓to taste Black Pepper
• ✓to taste Nutmeg
• ✓30 g Butter
• ✓30 g Flour
• ✓400 ml Milk

Zubereitung

1. 1

   Preheat the oven to 180°C (356°F) with top and bottom heat. Lightly grease a baking dish.

2. 2

   For the béchamel sauce, melt the butter in a pot, stir in the flour, and sauté for about 1 minute while stirring constantly (do not brown).

3. 3

   Gradually add the milk while stirring continuously until a smooth sauce forms. Bring to a brief boil until it thickens. Season with salt, pepper, and nutmeg.

4. 4

   Wash and sort the spinach. Finely dice the onion and garlic.

5. 5

   Heat the olive oil in a large pan. Sauté the onion until translucent, then briefly sauté the garlic.

6. 6

   Add the spinach in portions and let it wilt. Season with salt and pepper.

7. 7

   Prepare the gnocchi according to the package instructions (usually boil briefly in salted water until they float) and drain well.

8. 8

   Combine the drained gnocchi, spinach, ricotta, and béchamel sauce in a large bowl.

9. 9

   Transfer the mixture to the prepared baking dish.

10. 10

    Sprinkle the grated Parmesan (and optional mozzarella) on top.

11. 11

    Bake in the preheated oven for about 20-25 minutes until the surface is golden brown and slightly crispy.