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Gnocchi with Spinach and Gruyère AOC



150g Gruyère AOC
500g fresh leaf spinach
1kg potato gnocchi
4 tomatoes
1 cup single cream with thickening agent
1 clove of garlic
Salt and pepper


Place the spinach in boiling salt water and blanche for 2 minutes. Remove with a slotted spoon and in place in ice-cold water to cool. Cook the gnocchi in boiling salt water for approx. 3 minutes.

Cube tomatoes. Season the cream with salt and pepper and add crushed garlic.
Grate the Gruyère AOC and place some aside.

Drain spinach thoroughly. Mix with gnocchi, seasoned cream and cheese.

Spread mixture in a gratin dish, sprinkle with the rest of the cheese.

Bake in the oven at 200°C for 20 minutes



Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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