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🍽️ Crispy Gnocchi with Creamy Spinach Sauce

486 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• baby spinach 500 g
• cherry tomatoes 150 g
• pine nuts 3 tbsp
• oil 4 tbsp
• vegetable broth 150 ml
• cream cheese, plain 150 g
• salt pinch
• pepper, black ground pinch
• nutmeg, ground pinch
• gnocchi, fresh 600 g

Instructions

1. 1. Cut the onion in half and peel it. Dice the onion into very small cubes.
2. 2. Wash the spinach thoroughly under running water. Let the water drain off.
3. 3. Rinse the cherry tomatoes thoroughly as well.
4. 4. Heat a pan over medium heat.
5. 5. Add the pine nuts to the hot pan without any oil.
6. 6. Toast the nuts for two to three minutes until they are golden brown.
7. 7. Remove the pan from the heat and transfer the pine nuts to a plate.
8. 8. Leave the pan dirty and do not wash it.
9. 9. Add some oil to the same pan and reheat it over medium heat.
10. 10. Add the diced onion to the pan.
11. 11. Sauté the onion for about two minutes.
12. 12. Deglaze the onion with 150 milliliters of vegetable broth.
13. 13. Bring the broth to a boil.
14. 14. Add the drained spinach to the pan.
15. 15. Add the washed cherry tomatoes to the pan.
16. 16. Let the vegetables wilt for about three minutes.
17. 17. Remove the pan from the heat.
18. 18. Stir the cream cheese into the sauce.
19. 19. Season the sauce with salt to taste.
20. 20. Season the sauce with freshly ground pepper to taste.
21. 21. Season the sauce with a pinch of ground nutmeg.
22. 22. Heat a second, clean pan.
23. 23. Add two tablespoons of oil to the second pan.
24. 24. Fry the gnocchi in the pan for five to six minutes.
25. 25. Fry the gnocchi until they are golden brown and crispy.
26. 26. Mix the cooked gnocchi with the spinach sauce.
27. 27. Plate the gnocchi.
28. 28. Sprinkle the dish with the toasted pine nuts.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 486
• Protein: 16 g · Fett/Fat: 26 g · Carbs: 52 g