Spinach gnocchi casserole topped with feta

Ingredients for 4 servings:

• 600 g gnocchi from the refrigerated section
• 1 onion(s)
• 1 pack of spinach with Gorgonzola, frozen (390 g)
• 250 g herb cream cheese
• 2 cloves garlic
• 150 ml cream
• 2 tsp vegetable broth
• Thyme
• salt and pepper
• 2 tsp pesto, green
• 1 pack of tomatoes, small
• 1 pack of feta cheese, spicy
• 1 pack of pine nuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

can be varied with pasta

Finely chop the onion. Heat a little oil in a pan and sauté the onion. Thaw the frozen Gorgonzola spinach in the pan. When it’s ready, add the cream cheese. Finely chop 2 cloves of garlic and add them. Add the cream. Season with thyme, vegetable stock, pesto, salt, and pepper. Halve the tomatoes and add them. Place the gnocchi in a baking dish and add the spinach sauce. Crumble the feta and spread it on top. Toast the pine nuts in a pan and sprinkle them on top. Place the dish in the oven at 200°C for about 15-20 minutes and remove when the feta has browned slightly.