Gnocchi with melted tomatoes and spinach pesto

Ingredients for 4 servings:

• 800 g potatoes
• 220 g flour
• 1 egg(s)
• 250 g cherry tomatoes
• 2 garlic cloves
• 1 tbsp honey
• 45 g spinach, frozen
• 25 g pistachios
• 60 g Parmesan
• 90 g olive oil
• ½ tbsp lemon juice
• e.g. salt and pepper
• 1 tbsp butter
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Potatoes with a twist

Boil the potatoes with their skins on. Peel the skins after cooking. Press the potatoes through a ricer and let them cool completely. When the potatoes are cold, stir in the flour, egg, and 1 teaspoon of salt. Dust the work surface with flour and form the dough into logs about 2 cm thick. Cut into pieces and roll over a fork. Heat a pot of salted water. The water should no longer be boiling when adding the gnocchi. When the gnocchi rise to the top, let it stand for another two minutes, then place it in a colander and drain well. Wash and quarter the cherry tomatoes. Peel the garlic clove and halve it. Add the tomatoes to a pan with olive oil, the halved garlic clove, and the tablespoon of honey. Sauté over medium heat until they begin to melt. Season with salt and pepper, if desired. Remove the two garlic cloves and set the tomatoes aside. Thaw the spinach and, if necessary, sauté briefly until the moisture is gone. Place the spinach, pistachios, and Parmesan cheese (preferably in chunks) in a food processor and process. Transfer to a bowl and stir in the olive oil and lemon juice. Season with salt and pepper to taste. Heat the butter in a pan and add the gnocchi and tomatoes. Sauté briefly until lightly browned. Serve the gnocchi with the pesto.