Gnocchis aux épinards et au parmesan

Ingrédients

• 16 ounces potato gnocchi
• 2 Tablespoons unsalted butter
• 1-2 cloves garlic, minced
• 2 Tablespoons flour
• 1 1/4 cups milk
• 3 heaping cups fresh spinach, roughly chopped
• salt and pepper to taste
• 1 cup shredded parmesan cheese (strict vegetarians: look for parmesan cheese made without rennet)

Préparation

1. 1

   Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.

2. 2

   Melt butter over medium heat.

3. 3

   Add garlic to butter and sauté for about a minute until garlic is fragrant.

4. 4

   Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.

5. 5

   Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 3-4 minutes until sauce has just begun to thicken.

6. 6

   Stir chopped spinach into sauce and cook 3-4 minutes more until spinach has wilted and sauce has thickened.

7. 7

   Add salt and pepper to taste.

8. 8

   Remove pot from heat.

9. 9

   Add parmesan cheese to sauce and stir to combine.

10. 10

    Return cooked gnocchi to sauce and stir to combine. Serve immediately.