Spinach gnocchi with fresh tomatoes

Ingredients for 4 servings:

• 2 packs of frozen leaf spinach (600 g)
• 1 onion(s)
• 25 g butter
• 4 slices of toast
• 250 g ricotta
• 100 g cheese, Pecorino, grated (alternatively Parmesan)
• 2 eggs
• 250 g flour
• Salt and pepper, nutmeg
• 1 kg tomatoes
• 2 garlic cloves, more if desired
• 2 tbsp olive oil
• ½ bunch basil, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

so simple and so delicious

Thaw the spinach, squeeze out any excess water, and roughly chop it. Peel the onion, finely chop it, and sauté it in the hot fat. Add the spinach and sauté for about 5-10 minutes. There should be as little liquid as possible left! Finely crumble the crustless toast in a blender and mix it with the sautéed spinach. Then stir in the ricotta, Parmesan, and eggs. Gradually knead in the flour to form a smooth dough. Season with salt, pepper, and nutmeg. Chill. Peel, halve, and deseed the tomatoes, and chop the flesh. Heat the oil and sauté the diced tomatoes for about 5 minutes. Add the basil and season to taste. Scoop out long gnocchi with a spoon, lower them into boiling salted water, and let them cook for about 3-5 minutes. Remove from the pan, refresh in cold water if necessary, and serve with the tomatoes. Sprinkle with Parmesan/Pecorino if desired.