Spinatgrießgnocchi

Zutaten

• 2 cups whole or low-fat milk
• 8 oz frozen chopped spinach, thawed
• 3/4 cup semolina flour
• 1/3 cup + 2 tbsp grated Parmesan cheese ( plus some extra to sprinkle on top)
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 pint grape tomatoes
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 tbsp extra virgin olive oil or butter
• 2 tbsp unbleached all-purpose flour
• 1 1/2 cups whole or low-fat milk
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tbsp nutritional yeast (optional)

Zubereitung

1. 1

   To prepare the gnocchi: , heat the milk in a large saucepan over medium-low heat until small bubbles start to form at the edge of the saucepan

2. 2

   Add the spinach, semolina, Parmesan, salt, and pepper. Mix well and cook over medium heat for 5-7 minutes until it thickens, stirring constantly to prevent the mixture from sticking to the bottom of the pan. Spread into a square 8x8 baking dish and refrigerate for 30-45 minutes

3. 3

   To prepare the oven roasted tomatoes: , preheat the oven to 375F. Line a large baking sheet with parchment paper.

4. 4

   Place the tomatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roll the tomatoes around until they're well coated with the oil and bake for 20 minutes

5. 5

   To prepare the bechamel sauce: , heat the olive oil or melted butter in a medium saucepan over medium-low heat. Add the flour, whisking constantly. Cook for 2-3 minutes, or until it starts to thicken and it darkens a bit in color

6. 6

   Add the milk, salt, pepper, and nutritional yeast and bring to a boil. Reduce the heat and simmer, whisking constantly until it thickens (you;ll know it's ready when it coats the back of a spoon)

7. 7

   When ready to serve, cut the semolina mixture into small squares and warm them up in a pan or the microwave

8. 8

   To assemble the dish, spread the hot bechamel sauce on the bottom of the serving dish, place warmed spinach gnocchi and roasted tomatoes on top