Gratinated gnocchi with spinach and gorgonzola

Chop the onion coarsely and finely chop the garlic. Crumble the gorgonzola into pieces. Preheat the oven to 220 ° C. Cook the gnocchi al dente according to the instructions on the suit. (Save some cooking liquid.).

Heat 2 tablespoons of olive oil in a stirring fruit the onion and garlic gently glassy. Add the spinach hand in hand and let the leaves shrink all the time. Add a spoonful of gnocchi cooking liquid and let the gorgonzola melt. Let the gnocchi drain in a colander and scoop them through the spinach.

Cover everything well so that spinach and gnocchi are covered with gorgonzola sauce. Crumble the rusks and grate the Parmesan cheese. Divide the dish over the baking dishes and sprinkle with crumbs and Parmesan cheese.

Drip some olive oil over it. Let the gnocchi in the oven turn golden brown in 15-20 minutes.