Gnocchi pan with salmon and spinach

Ingredients for 3 servings:

• 800 g spinach, young
• 850 g salmon, preferably fresh
• 150 g double cream cheese
• 2 packs of gnocchi, fresh from the refrigerated section
• 2 tbsp butter
• 2 onions
• Salt and pepper, black
• nutmeg
• 1 lemon(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and finely dice the onions. Fry the fish in a pan with oil for 4 minutes, turning carefully. Season with salt and pepper. Remove and dice. Cover with aluminum foil to keep warm. Sauté the diced onions in the frying oil until translucent, add the spinach and sauté until it collapses. Season with salt and nutmeg. Wash the lemon in hot water and grate the zest. Then halve the lemon and squeeze out the juice. Add the juice and zest to the spinach. Stir in the cream cheese. Meanwhile, in a second pan, fry the gnocchi in butter until browned and season with salt. Add the salmon and gnocchi to the spinach, fold in, and let it heat through. Enjoy!