Smetana Gnocchi with Porcini Mushrooms and Mountain Cheese

For the gnocchi, mix the washed spinach and blend with flour, eggs, milk and salt to make a gnocchi dough. Bring salted water to a boil in a pot and scrape the dumpling dough into it from a wet board or plane it with a dumpling plane. Bring to the boil briefly, lift out the dumplings, rinse with hot water and drain briefly in a sieve. Mix the still hot gnocchi in a pan with the prepared porcini mushroom sauce. Mix with sweet cream and grated mountain cheese and garnish with the roasted onion rings. For the porcini sauce, finely chop the cleaned mushrooms. Finely chop the onions and sauté in hot butter. Add the mushrooms and cook briefly. Add sour and sweet cream and bring to the boil. Season with salt, pepper, lemon juice and chopped parsley. For the onion rings, cut the onions into rings, fry in hot sunflower oil until golden, lift out, drain and season with salt.

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