Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 175 g cream cheese
- 200 g spinach leaves, frozen or fresh
- 6 tomato (s), dried
- 200 ml vegetable stock
- 1 packet gnocchi
- salt and pepper
- nutmeg
- 1 tablespoon olive oil
- 1 shallot (s), diced
Print Recipe
Pin Recipe Instructions
- Steam the shallot in olive oil until translucent, then add the spinach leaves and sauté briefly.
- In the meantime, cut the sun-dried tomatoes into thin strips and add them as well. Top up with the vegetable stock and simmer for 5 minutes.
- Bring salted water to the boil and prepare the gnocchi in it according to the instructions on the packet.
- Add the cream cheese to the sauce and simmer for 1 minute, then mix in the finished gnocchi.
- Tip:
- I take low-fat cream cheese with 5% or 12%, depending on what I have in the house, is completely sufficient and even tastes better.
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