ingredients

500 g of plain gnocchi (in a tray)
50 g of roquefort cheese
50 g of parmesan cheese
150 g of Beaufort
250 g young spinach in a bag
200 g frozen cauliflower in florets
4 tomatoes
1 nutmeg tip
5 dl of milk
50 g of Maïzena
50g of butter 1/2 salt

Equipment

1 spider
1 oven dish of 2 liters or more

Steps

Step 1

Prepare the bechamel. Bake melted butter and cornflour 1 min over medium-low heat. Pour the milk gradually turning, wait each time it is absorbed to pour again. Out of the fire, add the chopped Parmesan cheese to the thrift, roquefort crumbled, nutmeg, salt little, pepper generously with the black pepper of the mill.

2nd step

At the same time. Immerse the cauliflower 2-3 min in a pan of boiling salted water. Take it off the spider. Immerse the gnocchi in the water, let the time indicated on the package boil. Mingle cauliflower and gnocchi in the dish. Discard the water, heat the spinach without fat while stirring; as soon as they are melted, spread on the gnocchi.

Step 3

25 min before serving. Preheat the oven to 200 ° C (item 6). Spread the béchamel on the dish. Cover with sliced ​​tomatoes. Grate, sow the Beaufort. Bake 20 minutes.

tips

The good wine

Roussette de Savoie. Cuvée 2008 from Domaine Saint-Germain: a white nose with a fine and fresh grape, cooked apple, spices, almond ... Nervous wine, elegant. Serve at 8-9 ° C. € 7.80 shipping Dom. Saint-Germain, rte du Col-de-Ash, 73250 St-Pierre d'Albigny. 04 79 28 61 68. [email protected] And wine shops.