Gluten-free spinach gnocchi

1. Mix spinach with eggs and 1 dl of water in a smoothie blender.

2. Pour the Bakery mix into a bowl and pour the prepared spinach mixture into it. Add the rest of the water and mix well with a wooden spoon for a soft dough.

3. Press the dough into salted boiling water through a gnocchi maker. After floating the dumplings, leave them in the water for 3 minutes.

4. Strain the dumplings, rinse them with cold water and pour oil on them so they don't stick.

We will use bryndza mixed with sour cream for part of the dumplings. Garnish the dumplings with fried English bacon.

We will make a mushroom sauce with cheese for the second part of the gnocchi:

Put leeks, ground black pepper and 1 tablespoon of oil into the pan - fry. Then we add mushrooms, which we cook for 10 minutes. Shake the cream with 1 tablespoon of the Bakery mix, pour it into the mushrooms and add the melted cheese, stirring constantly. Cook everything, stirring constantly, for approx. 10 minutes.