Summary

Ingredients

• 300 g spinach leaves (also frozen)
• 1 clove garlic
• 400 g nocchi
• 250 g tomato (s)
• 30 g parmesan, rated
• 3 tablespoon double cream
• salt and pepper

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Instructions

1. Peel and finely chop the clove of garlic. Wash and clean the spinach leaves. Cook the gnocchi in boiling salted water for about 3 minutes. Wash the tomatoes and cut them into cubes. Finely grate the parmesan.
2. Mix the crème légère with the garlic and mix the gnocchi, spinach leaves (defrost frozen ones beforehand) and tomatoes. Put everything in a greased and ovenproof dish. Sprinkle with the parmesan.
3. Bake in a preheated oven at 200 ° C top / bottom heat (convection: 180 ° C) for approx. 20 minutes.