John Myers
Ingredients for 4 servings:
- 5 cherry tomatoes
- 1 pack of leaf spinach, frozen
- 100 g crème fraîche and milk to taste
- 500 g gnocchi (refrigerated section)
- 2 balls of mozzarella
- 50 g Parmesan
- salt and pepper
- 1 garlic clove(s)
- 1 onion(s)
- 1 tsp olive oil
- herbs, Italian
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Italian
Chop the onion and garlic, add to slightly hot olive oil, and fry until translucent. Add the spinach and let it thaw. Add enough crème fraîche and milk to make a pleasant sauce. Season well with salt, pepper, and Italian herbs. It can be a bit salty, as this will balance out the saltiness when baked with the gnocchi. Place the gnocchi in the baking dish and sprinkle with Parmesan cheese. Quarter or halve the cherry tomatoes and add to the spinach sauce. Place everything in the baking dish, mix, and then scatter the sliced mozzarella on top. Bake for about 40 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Serve with a salad and a light red wine.
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