Gnocchi gratin with spinach and smoked ham

I love my iPhone for lots of reasons, but one is that it is so easy to write down notes. I have lots of to-do-lists there and quite a few recipes. This recipe, or the ingredients list rather, I found on there. But I hadn’t written where I found it or how to cook this. And because I’m me, I of course made a few changes to the ingredients list anyway, but I only added things, mind you.

So whoever the creator(s) of this recipe were, it was truly great! Perfect for a weekday supper. It takes no time at all to whip it up, and it tastes amazing. So try this at home! 🙂

Gnocchi gratin with spinach and smoked ham, serves 3

500 g gnocchi

250 g fresh spinach


olive oil

1 schallot

1 clove garlic, pressed

4 sage leaves

150 ml sour cream / creme fraiche

50 ml cream

75 g grated parmesan

grated nutmeg

concentrated vegetable stock

salt, white pepper

4 slices smoked ham, chopped

50 ml grated cheese

Cook the gnocchi al dente according to the instructions on the packet. Heat up butter in a pan and wilt the spinach. Transfer to a bowl. In the same or a different pan, heat up some olive oil, andd the chopped shallot, garlic and sage and let it sweat for a few minutes. Add sour cream, cream and parmesan. Bring to the boil and let it thicken slightly. Season with salt, pepper, stock and nutmeg. Butter a gratin dish, sqeeze the water out of the spinach and place half at the bottom of the dish. Sprinkle half the ham on top. Add the drained gnocchi, then another layer of spinach and ham. Pour in the sauce. Sprinkle grated cheese on top. Put in the oven, 200C, for 20 minutes or until golden brown on top.  

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