Gnocchi on a bed of spinach and feta

Ingredients for 4 servings:

• 2 packs of gnocchi from the refrigerated section, 500 g each
• 500 g iglo creamed spinach with blubber
• 200 g feta cheese
• 1 clove(s) garlic
• 50 g pine nuts
• salt and pepper
• nutmeg

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

refined with pine nuts

Heat the spinach in a pot until the vegetables are thawed. In the meantime, prepare the gnocchi according to the package instructions and skim the excess water. Then reduce the heat slightly for the spinach and season the vegetables with pepper, salt, and nutmeg, then mince in the garlic. Then dice the feta cheese and stir it into the spinach. Briefly toast the pine nuts in a pan without adding any oil until golden brown, then remove from the pan. Arrange the gnocchi on the “bed of spinach” on the plate and sprinkle with the pine nuts. Optional: If you like, you can also sauté some onion and add it to the spinach.