Summary

Ingredients

• 350 g nocchi, fresh, from the coolin shelf
• Salt water
• 150 g spinach leaves (frozen)
• 2 large tomato (s)
• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon, leveled tomato paste
• 0.25 teaspoon ¼ stock, grained
• 4 tablespoons cream or Cremefine
• 1 pinch sugar
• 1 tablespoon oil, neutral (e.g. sunflower oil)
• possibly aromatic
• possibly feta cheese

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Instructions

1. Put the gnocchi only briefly (less than 1 minute) in boiling salted water. Take out immediately, rinse briefly in cold water and drain well, set aside.
2. Squeeze the thawed spinach leaves well and cut them a little smaller. Peel the tomatoes (cut crosswise, scald with boiling water, rinse in cold water and peel off the peel), remove the hard stalk. Cut the tomatoes into small pieces, collecting the tomato water. Finely dice the onion and finely chop the garlic.
3. Heat the oil in a non-stick pan and fry the gnocchi lightly on all sides (so that they take on a little color). Add the onion cubes and the garlic and sauté briefly until the onions are translucent. Add tomato paste and stir-fry for about 1 minute.
4. Deglaze with the tomato pieces and tomato water, add the granulated broth. Season to taste with sugar (depending on the acidity of the tomatoes) and simmer for about 5 minutes. If too much liquid boils off, top up with a little water every now and then. The tomato pieces should start to melt.
5. Add the spinach leaves and just heat up briefly. Season with cream or Cremefine, salt and pepper (I also add some flavoring) and serve immediately.
6. As a variant, you can stir in some finely diced feta cheese in the pan.