Gnocchi in cream spinach sauce with waxy soft egg

Name: Gnocchi in cream spinach sauce with waxy soft egg
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 450 g deep-frozen creamed spinach; 1/4 l Vegetable broth (instant); 3 Eggs (size M); 1 package (600 g) Gnocchi (cooling shelf); 30 g grated parmesan cheese; 75 g Black Forest Ham in thin slices; 7-10 Tbsp Parmesan shavings

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

1 Onion
1 Garlic clove
1 TABLESPOON Butter or margarine
450 g deep-frozen creamed spinach
1/4 l Vegetable broth (instant)
3 Eggs (size M)
1 package (600 g) Gnocchi (cooling shelf)
30 g grated parmesan cheese
75 g Black Forest Ham in thin slices
7-10 Tbsp Parmesan shavings

Directions

1
Peel and finely chop the onion and garlic. Heat the fat in a saucepan. Sauté garlic and onion in it. Add spinach and stock, bring to the boil and simmer over low heat for about 11 minutes. Cook the eggs in boiling water for 7-8 minutes until soft. Let gnocchi simmer in 2 litres of boiling water for about 2 minutes.
2
Drain and let drain. Add gnocchi and grated parmesan to the spinach and fold in. Drain eggs, quench, peel and halve. Arrange gnocchi in cream spinach sauce, halved eggs and ham on plates. Garnish with parmesan