Summary

Ingredients

• 600 g nocchi from the refrierated shelf
• 1 onion (s)
• 1 packet spinach with Gorgonzola, frozen (390 g)
• 250 g herbal cream cheese
• 2 cloves garlic
• 150 ml cream
• 2 teaspoons vegetable stock
• thyme
• salt and pepper
• 2 teaspoon pesto, green
• 1 packet tomato (s), small
• 1 packet feta cheese, more flavorful
• 1 pack pine nuts

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Instructions

1. Cut the onion into small pieces. Heat some oil in the pot and sauté the onion in it. Thaw the frozen Gorgonzola spinach in a saucepan. When it`s ready, add the cream cheese. Chop 2 cloves of garlic and add. Add the cream. Season with thyme, vegetable stock, pesto, salt and pepper. Halve the tomatoes and add.
2. Put the gnocchi in a baking dish and add the spinach sauce. Crumble the feta into small pieces and spread on top. Roast the pine nuts in a pan and sprinkle over them.
3. Put the pan in the oven at 200 degrees for approx. 15-20 minutes and take it out as you feel when the feta has got some color.