Gnocchi and Spinach Cream Sauce

I've got an interesting looking dinner tonight. We've been so busy lately, that dinners and breakfast are either slap dash or don't reach my camera lens. I have got three days off and we've been busy working but tonight we ate well. I've had gnocchi once before, with a cream sauce, but thought I'd give it another decedent go.

Here was my result. Gnocchi and Spinach Cream Sauce

The Gnocchi I have yet to learn, so if your looking for a crash course on them, you'll have to wait for the fall, when I learn to make German dumplings and noodles.

Ingredients:

2 Table spoons of Flower
1 Table spoons of Butter
1/4 cup of cream cheese
2 Cups of Milk
1/3 Cups of Smoked Bavarian Cheese
1/3 Cup of Chopped Parsley
1/2 Teaspoon of Dijon Mustard
3 Cups of washed spinach

3 Cups of Gnocchi

Instructions:

Mix melted butter and flower to make a thick paste. Add in a cup and a half of milk and at low heat, mix until thick. This is the bases of all cream sauces and can be built on from. Add from there and spices and herbs.

Next I added the chopped parsley and cream cheese. Mix well and add other half cup of milk. Next add Smoked cheese and mustard, and mix together. Now Will loves to add in mustard to all my sauces. It has a nice strong kick and gives it tang, but I would have liked to try the smoked Bavarian on its own. In any case, lastly, we added fresh spinach. Add the last of the milk and cook until the leaves of the spinach were wilted.

That is your cream sauce. To cook pre made gnocchi, boil them in salted water.

You'll notice a Pork chop sitting in with the Gnocchi, I think it was done well, though check next week's post for the sauce I sauteed them in.