Gnocchi with spinach sauce and tomatoes

Ingredients for 3 servings:

• 750 g spinach
• ½ bunch of spring onions
• 2 tomatoes
• 3 garlic cloves
• 1 tbsp pine nuts
• 100 ml vegetable stock
• 1 tsp potato starch
• 5 tsp water
• 4 drops of agave syrup
• 2 tbsp olive oil
• Salt
• Black pepper, freshly ground
• 400 g gnocchi, vegan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Clean and wash the spinach. Roast the pine nuts, deseed the tomatoes, and slice them into strips. Finely grate the garlic and slice the spring onions into rings. Dissolve the cornstarch in the water. Heat the oil in a large pan and briefly toast the pepper. Gradually add the spinach, seasoning with salt and waiting until it has broken down. Then pour in the vegetable stock through a sieve. Thicken the liquid with the dissolved cornstarch to form a sauce, add the spring onions, and cook briefly. Add the gnocchi to the boiling water and let it simmer. They are cooked when they float to the top. Add the finished gnocchi to the spinach sauce along with the tomatoes. Finally, garnish with the pine nuts.