Baked Spinach Dumplings

For the Gnocchi di Spinaci al forno, first wash and peel the potatoes and cook them in salted water. Drain and squeeze hot through the potato ricer and let cool.

Meanwhile, peel and finely chop or press the onion and garlic. Heat 1 tablespoon olive oil, sweat onion and garlic until translucent. Add spinach and let it collapse. Let cool and chop. Make a not too firm dough with potato mixture, egg yolk and flour. Add spinach, parmesan, salt, pepper and nutmeg.

Bring salted water to boil. Roll dough and cut into pieces about 2 cm long. Flatten with a fork. Let gnocchi stand in boiling salted water for about 5 minutes.For the sauce, melt half of the butter and sweat flour. Gradually add milk and whipping cream, stirring constantly, until a thick sauce is formed. Now stir in 75 g of the cheese until it has melted.

Remove the saucepan from the heat. Stir in egg, ham and spices. Mix gnocchi with sauce and pour into buttered baking dish. Sprinkle remaining cheese on top and spread remaining butter in flakes.

Bake in the preheated oven at 200°C for about 25 minutes. Just before the end of the baking time, sprinkle the Gnocchi di Spinaci al forno with oregano.

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