Gnocchi, spinach and tuna pan

Ingredients for 4 servings:

• 400 g leaf spinach, frozen
• 1 onion(s)
• possibly garlic clove(s), approx. 1 to 2
• 2 tbsp olive oil
• 500 g gnocchi from the refrigerated section
• 200 ml broth, granulated
• 2 cans of tuna in its own juice (150 g each)
• some salt
• some pepper, mixed or black from the mill
• e.g. lemon juice, some dashes
• 50 g Parmesan, freshly sliced
• some basil leaves, roughly chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Thaw the spinach leaves. Peel the onion and garlic. Finely dice the onion and finely chop the garlic. Heat the olive oil in a large pan and sauté the onions and garlic until translucent. Add the spinach leaves and sauté for about 3 minutes. Then add the gnocchi, stock, and tuna and sauté everything for about 5 to 7 minutes. Season with a little salt, a few grinds of mixed or black pepper, and a few squeezes of lemon juice, if desired. Serve the gnocchi, spinach, and tuna pan on plates and sprinkle with freshly shaved Parmesan cheese and coarsely chopped basil leaves.