Spinach gnocchi with ham and egg

Name: Spinach gnocchi with ham and egg
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 TABLESPOON butter/margarine; 1 Garlic clove; 1 Onion; 1 TEASPOON Vegetable broth; 450 g Frozen creamed spinach; 3 Eggs; 1 package (500 g) fresh gnocchi (cooling shelf); 30 g grated parmesan; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 4 thin slices of Black Forest Ham

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 TABLESPOON butter/margarine
1 Garlic clove
1 Onion
1 TEASPOON Vegetable broth
450 g Frozen creamed spinach
3 Eggs
1 package (500 g) fresh gnocchi (cooling shelf)
30 g grated parmesan
7-10 Tbsp Pepper
7-10 Tbsp Salt
4 thin slices of Black Forest Ham

Directions

1
For the eggs, boil water in a small pot. Heat the fat in a saucepan. Peel garlic and onion, dice finely and sauté in it
2
Stir in 3/8 l water and stock, bring to the boil. Add spinach without defrosting. Simmer covered for about 8 minutes, stirring frequently. Boil the eggs in boiling water for about 8 minutes until soft
3
Stir the gnocchi into the spinach and simmer for about 2 minutes. Stir in 2 tablespoons of grated parmesan. Season to taste with salt and pepper
4
Quench the eggs, peel them. Arrange gnocchi and spinach on plates. Halve eggs and arrange with ham on top. Sprinkle the rest with parmesan cheese