OTHER LANGUAGES: German
Spinach gnocchi with cream sauce, this is a delicious vegetarian food. Ideal if I want to chill. Enough of the work clothes? Watch a movie and eat on the sofa? Great. That works. A little magic in the kitchen and it is already completely relaxed. I’ll show you the preparation in this recipe step by step with many photos. Your gnocchi with spinach and cream sauce are on the table in less than 30 minutes.
1. Gnocchi with Spinach and Cream Sauce
Since I prepare these spinach gnocchi mainly vegetarian, I use a soy cream for the creamy sauce. You can also use cow’s milk cream, that remains a matter of taste. I like both and since I don’t want to do without the original, the good Parmesan cheese, I use soy cream for the cream sauce this time.
2. Prepare Spinach Gnocchi, the Step by Step Guide
First place a pot of water on the stove to boil the gnocchi. Season the boiling water for the gnocchi with plenty of salt (1 tbsp). Cook the gnocchi later, when the cream sauce is ready. Place a pan or a wok on the stove and heat it up. Cut the cleaned mushrooms into thin slices. Fry the mushroom slices first, add some olive oil. While the mushrooms are taking some colour, you can cut the light green of the young onions into thin slices and after a few minutes add them to the mushrooms.
Brown the champigons and let them take their colour, this gives the cream sauce its flavour!
Deglaze the sauce with a little white wine and add the soy cream. Bring the sauce to the boil and season with salt, pepper and nutmeg.
Add the washed spinach to the cream sauce and bring to the boil while stirring. It is best to use fresh, young spinach. The washed spinach should only be cooked briefly in the sauce so that it remains beautifully green.
Cook spinach only briefly in the sauce – so the spinach stays nice and green!
If you cook the spinach too long, it will turn grey and unsightly. Short cooking replaces the time-consuming blanching of the spinach.
The spinach now collapses very quickly and remains beautifully green.
Now push the wok with the cream sauce aside and briefly fry the pine nuts in a second wok or a small pan. You can now add the gnocchi to the boiling water, the cooking time is usually only a few minutes.
The pine nuts roast on the stove, next to it I quickly cut a tomato into quarters. Take out the core house and add it to the cream sauce. This adds a little acidity and taste to the sauce and the seeds are too good to throw away. I filet off the tomato skin with a sharp knife and quickly cut the pure tomato-fruit flesh into cubes. Please pay attention to the pine nuts so that they do not burn.
Tip: Always roast pine nuts on stock, so they are ready to hand in the kitchen cupboard.
Remove the gnocchi from the water with a skimmer and place in a wok or pan to prepare the cream sauce.
Drain the gnocchi well so that the cream sauce does not dilute.
Now arrange the gnocchi, but do not mix the cooked gnocchi with the sauce and vegetables, just pull them through the sauce. This will make the gnocchi lighter and more even.
The gnocchi look very good in the deep plate here another picture:
The gnocchi also look great on a flat plate, here two pictures:
From the top, the gnocchi look like this:
3. The secret Tip for your Spinach Gnocchi
Refine your gnocchi with a few drops of white truffle oil, that’s a real bang and an absolute kick.
4. Recipe Spinach Gnocchi with Cream Sauce
Below is my recipe for gnocchi with creamy spinach sauce
OTHER LANGUAGES: German