Gnocchi in Spinach Whipped Cream Sauce

A delicious mushroom dish for any occasion!

Boil potatoes for 20 minutes until soft. Soak mushrooms in 3/8l water. Peel potatoes, mash, cool. Rinse spinach, dice onion. Heat butter in a saucepan, add onions and mushrooms (drained), steam until soft and extinguish with whipping cream, simmer 10min on low heat. Add spinach and cook for 2 minutes. Mix in flour, let it bubble up and season. Knead together the spelt flour, grated parmesan and potatoes. Form the dough into a 2.5 cm diameter roll, cut into 1 cm thick slices and make grooves with a fork. Cook in boiling hot salted water for 5min until they rise to the surface. Serve with the spinach sauce.

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