Gnocchi with spinach and cream
Potato gnocchi with spinach, cream and hard cheese made with microbial rennet.
Active time20 min
Cooking15 min
Total25 min
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Ingredients
- 5 g garlic
- 500 g fresh spinach
- 700 g potato gnocchi made with wheat
- 150 ml pouring cream
- 60 g hard cheese made with microbial rennet
- 20 ml olive oil
Preparation
Peel the garlic. Wash the spinach. Chop the peeled garlic and heat it in the oil for 30 seconds, then add the spinach and cook for 5 minutes.
5 g garlic500 g fresh spinach20 ml olive oil- sauté pan
- knife
Cook the gnocchi in boiling water according to the packet instructions, then drain. For fresh gnocchi, allow 2 to 3 minutes as a guide. The cooking time and method on the packet take precedence over this timer.
700 g potato gnocchi made with wheat- saucepan
- colander
Grate the cheese. Pour the cream over the spinach and simmer for 2 minutes. Add the gnocchi and grated cheese, stir and serve.
150 ml pouring cream60 g hard cheese made with microbial rennet- sauté pan
- grater
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration