Gnocchi in spinach and cream cheese sauce

Ingredients for 2 servings:

• 175 g cream cheese
• 200 g leaf spinach, frozen or fresh
• 6 tomatoes, dried
• 200 ml vegetable stock
• 1 pack of gnocchi
• salt and pepper
• nutmeg
• 1 tbsp olive oil
• 1 shallot(s), diced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Sauté the shallot in olive oil until translucent, then add the spinach leaves and sauté briefly. Meanwhile, thinly slice the sun-dried tomatoes and add them as well. Add the vegetable stock and simmer for 5 minutes. Bring salted water to a boil and cook the gnocchi according to the package instructions. Add the cream cheese to the sauce and simmer for 1 minute, then stir in the cooked gnocchi. Tip: I use reduced-fat cream cheese (5% or 12%, depending on what I have on hand). It’s perfectly adequate and tastes even better.