Gnocchi, tomato, and spinach pan

Ingredients for 3 servings:

• 600 g gnocchi
• 300 g leaf spinach, freshly made with onion and garlic or frozen
• 10 cocktail tomatoes
• 2 tbsp, heaped tomato paste
• 1 can of chopped tomatoes with basil, approx. 400 g
• 100 g cream cheese 0.2% fat
• 1 shot of white wine
• 1 garlic clove(s)
• 1 pinch(s) of salt and pepper
• 1 bag of mozzarella, Skyrella or light, 125 g drained weight
• 1 dash of olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quickly and without much fat

Heat the olive oil in a pan with the peeled and finely chopped garlic. Halve the cherry tomatoes and add them. Add the steamed fresh or frozen spinach and season with salt and pepper. Then deglaze everything with a splash of white wine. Add the chopped tomatoes and gnocchi and simmer for 4 minutes over medium heat. Thicken the dish with the tomato paste and cream cheese and simmer for another 3 minutes. Finally, season the gnocchi, tomato, and spinach pan with salt and pepper and serve on plates. Grate the mozzarella or scallops and sprinkle over the hot gnocchi.