Tomato gnocchi with spinach

Name: Tomato gnocchi with spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g floury potatoes; 3 medium-sized onions; 3 Garlic cloves; 100 g dried tomatoes in oil (glass); 30-50 g Pine nuts; 2-3 TABLESPOONS Oil (e.g. olive oil); 1/2 bunch Oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 60 g Semolina; 40 g Cornstarch; 3 Egg yolk (size M); 1 kg leaf spinach; 7-10 Tbsp Flour; 150 g Whipped cream; 1/4 l Milk; 1 TEASPOON Vegetable broth (instant); 2-3 TABLESPOONS sauce thickener; 1 potty Basil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g floury potatoes
3 medium-sized onions
3 Garlic cloves
100 g dried tomatoes in oil (glass)
30-50 g Pine nuts
2-3 TABLESPOONS Oil (e.g. olive oil)
1/2 bunch Oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
60 g Semolina
40 g Cornstarch
3 Egg yolk (size M)
1 kg leaf spinach
7-10 Tbsp Flour
150 g Whipped cream
1/4 l Milk
1 TEASPOON Vegetable broth (instant)
2-3 TABLESPOONS sauce thickener
1 potty Basil

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Peel onions and garlic and dice finely. Drain the tomatoes, dab dry if necessary and dice finely. Coarsely chop the pine nuts. Heat 1 tablespoon of oil. Fry half onions and half garlic in it until transparent. Add the pine nuts and fry briefly until golden brown. Stir in diced tomatoes.
2
Wash and finely chop the oregano. Drain, rinse and peel the potatoes. Press hot through a potato press. Season with salt, pepper and nutmeg. Stir in semolina with a mixing spoon. Let cool down a little bit. Then knead in starch, egg yolk, oregano and half of the onion-tomato mixture. Let the potato dough cool down. Clean and wash the spinach. Form potato dough on some flour to a roll of about 4 cm thick. Cut the roll into approx. 2 cm thick pieces and form them into oval gnocchi with your hands. Cook the gnocchi in plenty of boiling salted water at medium heat for 6-7 minutes. Bring cream and milk to the boil. Stir in broth and sauce thickener and simmer for about 1 minute. Season sauce with salt and pepper.
3
Let the potato dough cool down. Clean and wash the spinach. Form potato dough on some flour to a roll of about 4 cm thick. Cut the roll into approx. 2 cm thick pieces and form them into oval gnocchi with your hands. Cook the gnocchi in plenty of boiling salted water at medium heat for 6-7 minutes. Bring cream and milk to the boil. Stir in broth and sauce thickener and simmer for about 1 minute. Season sauce with salt and pepper. Wash the basil, cut into strips and stir into the sauce. Heat 1-2 tablespoons of oil. Fry the rest of the onion and garlic. Add dripping wet spinach and let it collapse. Season to taste with salt, pepper and nutmeg. Arrange everything. Sprinkle with the rest of the tomato and onion mixture
4
Wash the basil, cut into strips and stir into the sauce. Heat 1-2 tablespoons of oil. Fry the rest of the onion and garlic. Add dripping wet spinach and let it collapse. Season to taste with salt, pepper and nutmeg. Arrange everything. Sprinkle with the rest of the tomato and onion mixture
5
30 minutes waiting time