Ingredients (for 4):- Fresh spinach - 300 g
- Garlic - 2 cloves, peeled and finely chopped
- Salted butter - 25 g
- Gruyere cheese - 60 g, grated
- White pepper powder - dashes
- Butter - 45 g cubed
- Flour - 75 g
- Egg - 1
- White pepper powder, salt - dashes
- Butter - 30 g
- Flour - 30 g
- Milk - 500 ml
- Ground nutmeg - dashes
- Salt, black pepper - dashes
Procedures:
1. Remove the stem of the spinach leaves and wash them well.
2. Chop the garlic cloves.
3. Prepare a beurre noisette (butter that is melted until brown) with garlic and saute the spinach in it. Leave to cook over low heat for 5 minutes and then season.
4. Sift the flour, and bring to boil 125 ml of water, the cubed butter, salt, and ground white pepper. Remove from the heat and add all the sifted flour at once.
5. Return the saucepan to the heat and dry the batter by stirring energetically with a spatula until the moisture has evaporated.
6. Transfer the choux batter to a bowl and leave to cool. Mix in the egg using a spatula to stir them in until completely incorporated.
7. Bring about 1 litre salted water to the boil. Spoon the choux pastry into small olive. Simmer for 4-5 minutes. Remove the water and strain.
8. Make a white roux with the butter and flour.
9. Pour over half the cold milk and add the grated nutmeg.
10. Bring the mixture to the boil over high heat, stirring constantly with your whisk. Pour in the remaining milk, bring to the boil again, and season.
11. Spread a little bechamel sauce at the bottom of an ovenproof dish. Arrange the spinach over it, and then the gnocchi.
12. Cover with bechamel sauce. Scatter with grated Gruyere cheese and bake until brown and crisp on top, about 15-20 minutes.
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