in Italy

Gnocchi with spinach and cheese

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Ingredients for 4 servings:

  • 2 garlic cloves, diced
  • 3 onions, diced
  • 2 tbsp olive oil
  • 2 leaves of spinach, frozen (900 g), thawed
  • 4 tomatoes
  • 400 g gnocchi
  • Salt and pepper from the mill
  • 100 g corn
  • 120 g cheese, grated (Edam)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the garlic and onions in a large pot in hot olive oil. Roughly chop the spinach leaves, add them, and sauté for about 5 minutes. Blanch the tomatoes, peel and deseed them, and dice them. Add the tomatoes and corn to the spinach and simmer for about 5 minutes. Season with salt and pepper. Meanwhile, cook the gnocchi in plenty of salted water until al dente. Drain the gnocchi, add them to the vegetables, and heat briefly. Serve sprinkled with cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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