Spinach gnocchi with Gorgonzola sauce

Ingredients for 2 servings:

• 300 g leaf spinach, frozen
• 150 g low-fat curd cheese
• 2 eggs
• 30 g flour, maybe a little more
• salt and pepper
• Nutmeg, freshly grated
• 100g Gorgonzola
• 1 bottle of Cremefine, for cooking
• 2 small tomatoes
• 60 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Florentine gnocchi

Defrost the spinach, squeeze dry, and roughly chop. Squeeze the quark well in a cheesecloth, then mix well with the spinach, eggs, and flour and season generously with the spices. If necessary, carefully add enough flour until the mixture can be scooped out with two spoons. Bring salted water to a boil in a shallow, wide saucepan. Scoop the gnocchi with two tablespoons and let them sit in the salted water for about 20 minutes, but do not boil any longer. When they float to the top, they are done. Keep warm. Meanwhile, heat the Cremefine in a small saucepan and dissolve the crumbled Gorgonzola in it, simmering until creamy. Heat the tomatoes in the sauce. Divide the sauce between two plates, place the tomatoes in the center, and arrange the gnocchi in a star shape around them. Sprinkle with grated Parmesan and serve.