Summary

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

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Instructions

1. Steam the shallot in olive oil until translucent, then add the spinach leaves and sauté briefly.
2. 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.
3. Bring salted water to the boil and prepare the gnocchi in it according to the instructions on the packet.
4. Add the cream cheese to the sauce and simmer for 1 minute, then mix in the finished gnocchi.
5. Tip:
6. 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.