Gnocchi salad with pear, leaf spinach, goat's cheese and pecans

Ingredients for 2 servings:

• 300 g gnocchi from the refrigerated section
• 2 pears, ripe but firm enough to slice
• some butter
• 125 ml white wine
• 2 handfuls of baby spinach leaves
• 100 g goat’s cheese
• salt and pepper
• 1 tbsp Balsamic vinegar bianco
• 2 tbsp extra virgin olive oil
• some pecans, roughly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cook the gnocchi according to the package instructions, drain, and set aside. Wash the pears, halve them, remove the cores, and cut them into 6 thin wedges, with or without the peel. Peel and dice the remaining flesh, then sauté in the wine until tender. Sort the spinach, wash it, and drain well. For the dressing, combine the balsamic vinegar, a little of the wine, salt, and pepper, and whisk in the oil. Fry the pear slices and gnocchi in butter. Arrange the spinach on two plates, arrange the gnocchi, pear slices, and diced pears on top, and drizzle with the dressing. Serve with pecans and goat cheese dumplings.