Gnocchi with tomatoes and leaf spinach

Ingredients for 2 servings:

• 350 g gnocchi, fresh, from the refrigerated section
• salt water
• 150 g leaf spinach (frozen)
• 2 large tomatoes
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp, leveled tomato paste
• ¼ tsp broth, granulated
• 4 tbsp cream or Cremefine
• 1 pinch(s) sugar
• 1 tbsp oil, neutral (e.g. sunflower oil)
• possibly aromatic
• possibly feta cheese

Instructions

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

quick vegetarian dish

Place the gnocchi in boiling salted water for just a short time (less than 1 minute). Remove immediately, rinse briefly with cold water, drain well, and set aside. Squeeze the thawed spinach leaves well and chop them slightly smaller. Peel the tomatoes (make a cross-shaped cut, blanch in boiling water, refresh in cold water, and peel off the skin), removing the tough stems. Cut the tomatoes into small pieces, reserving the tomato liquid. Finely dice the onion and finely chop the garlic. Heat the oil in a non-stick pan and lightly fry the gnocchi all over (so they take on some color). Add the diced onion and garlic and sauté briefly until the onions are translucent. Add the tomato paste and fry for about 1 minute, stirring. Deglaze with the tomato pieces and tomato liquid, and add the granulated stock. Season with sugar (depending on the acidity of the tomatoes) and simmer for about 5 minutes. If too much liquid evaporates, add a little water occasionally. The tomato pieces should begin to “melt.” Add the spinach leaves and heat briefly. Season to taste with cream or crème fraîche, salt, and pepper (I also add a little flavoring), and serve immediately. As a variation, you can stir in some finely diced feta cheese while the pan is cooking.