Summary

Ingredients

• 500 g nocchi
• 500 g spinach leaves
• 300 g cherry tomato (s)
• 50 g pine nuts
• 250 g tomatoes, passed
• 400 g tomatoes, chunky
• 1 clove garlic
• 1 half onion (s)
• salt and pepper
• herbs Provence
• oil
• Tabasco

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Instructions

1. Cook the gnocchi in salted water for 2 - 3 minutes according to the instructions on the packet, until they float on top. Drain the gnocchi and set aside. Carefully roast the pine nuts in a dry pan until they turn golden brown. Pack in a container and set aside.
2. Blanch the fresh spinach leaves in salted water and set aside. Cut the onions into cubes. Squeeze the garlic and fry it with a little oil in a pan or wok. Add the gnocchi and fry until golden brown. Halve the cherry tomatoes, add and fry briefly.
3. Prepare the tomato sauce in a small saucepan. Add the chopped and strained tomatoes to the pot. Dilute with a little water as needed. Season to taste with pepper, salt and Tabasco.
4. Briefly add the blanched spinach to the pan so that it becomes nice and warm. Season lightly with pepper and salt. Divide the gnocchi on plates. Pour tomato sauce, roasted pine nuts and basil over it and serve.