Summary

Ingredients

• 2 packs gnocchi from the refrigerated shelf (500 g each)
• 300 g spinach leaves, fresh or frozen
• Salt water
• 0.5 ½ cup cream or Cremefine
• 50 g pine nuts
• 1 pinch (s) salt and pepper
• 1 pinch (s) nutmeg
• 1 pinch (s) sugar
• 1 clove garlic
• 20 g butter

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Instructions

1. Boil the gnocchi with salted water. Blanch the spinach in salted water. Briefly toast the pine nuts in a dry pan until golden brown and remove from the pan.
2. Drain the gnocchi and fry in melted butter. Deglaze with whipped cream or creme fine. Roughly chop the spinach and add. Squeeze the garlic clove and add. Season to taste with salt, pepper, nutmeg and sugar.
3. Arrange on a plate and sprinkle with pine nuts.