- 500 g Fresh cleaned spinach
- 500 g Chanterelles
- 300 g Milk
- 200 g White corn flour
- 150 g Soft cheese
- 2 pcs Shallots
- 50 g Dry white wine
- Grated parmesan sugar
- Extra virgin olive oil
Bring 1 liter of salted water to the boil, then add the cornmeal to the rain, stirring; cook it for about 30-35 minutes, stirring often so that it does not stick.
Blanch the spinach in boiling water with a pinch of salt and a pinch of sugar. Cook them for 3 ', then cool them in water and ice, drain and squeeze them well. Finally, blend them into a puree.
Peel and cut the shallots into small pieces and stew them in a saucepan with 40 g of butter, 50 g of oil and white wine, salt and pepper, for about 25 minutes. Then blend them with the immersion mixer and divide the sauce in half.
Clean the chanterelles and cut them into small pieces; dry them and sauté them in a pan that is not too hot with half the blended shallots, for about 5 minutes; salt and pepper.
Pour the remaining smoothie shallots and 30 g of grated parmesan into the polenta, leave to cool to room temperature, then add the spinach puree. Season with salt and pepper.
Shape the gnocchi with wet hands or with an ice cream portioner to obtain a more regular shape; arrange them on a plate covered with parchment paper.
Sprinkle them with parmesan and bake them at 190 ° C for 5 '.
Bring the milk to a boil; in the meantime, cut the cheese into small pieces and sprinkle them with 6 g of corn starch. Add them to the milk and melt them, obtaining a sauce.
Serve the polenta gnocchi with the cheese sauce and the mushrooms.
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