For the spinach and mushroom gnocchi, sauté onions and mushrooms in 15-20 g butter, then let cool. Add spinach, toast, flour and eggs and 25 g of mountain cheese and mix well.
Heat milk with salt, pepper and lemon zest and mix with the mixture. Leave to stand for about 10 minutes. In a large pot, bring plenty of water to a boil, add salt. Form dumplings from the mixture and put them into the boiling water.
Leave to stand for 10 minutes (do not boil!). Preheat oven to 200 °C (grill or top heat). Butter 1-2 baking dishes (depending on size), drain the dumplings and put them into the baking dish(s).
Sprinkle the remaining cheese on top and spread the remaining butter on top. Drizzle with olive oil and bake on middle rack (10-15 minutes).
Preparation Tip:
The spinach and mushroom gnocchi goes well with lettuce!
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