Gnocchip Pan with Spinach and Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spinach, fresh
- 2 tablespoon pesto, red
- 1 packet gnocchi à 500 g
- 0.5 can ½ tomato (s) à 400 g
- 0.5 ½ bottle Cremefine, 15%, 250 g each
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- butter
- 100 g cocktail tomatoes
- salt and pepper
- Paprika powder
- 250 g salmon fillet (s), frozen
Print Recipe
Pin Recipe Instructions
- Briefly cook the gnocchi in salted water according to the instructions on the packet until they float on top.
- In the meantime, cut the salmon into cubes and fry in a little olive oil. Take the salmon out of the pan and set aside.
- Fry the cooked gnocchi in a pan with a little butter until golden brown and then also remove from the pan and set aside.
- Wash the spinach, chop the onion and cherry tomatoes, fry the onion with the garlic in a little olive oil and add the spinach. As soon as the spinach collapses, add the canned tomatoes, cream and pesto and season everything with salt, pepper and paprika powder. Then add the salmon, gnocchi and cocktail tomatoes, mix everything together and serve.
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