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Gnocchi with basil and tomato
Gnocchi with basil, tomato, spinach, hüttenkäse and Pecorino Romano.
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Ingredients
Directions
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Heat a skillet without oil or butter and toast the almond shavings for 2 minutes. Allow to cool on a plate.
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Heat the oil in the frying pan and fry the gnocchi in 10 min. Over medium heat until golden brown and done. Change regularly.
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In the meantime, cut the garlic finely. Heat the oil in a frying pan and fry the garlic for 30 seconds.
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Add the spinach in parts and let it shrink all the time. Mix the cottage cheese with pepper through the spinach mixture and warm for 2 minutes.
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Tear the bass leaves into pieces and grate the Pecorino Romano. Spoon the basil, ⅔ of the Pecorino and gnocchi through the spinach.
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Halve the tomatoes and add and sprinkle with the almond shavings and the rest of the Pecorino.
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Nutrition
805Calories
Sodium0% DV1.190mg
Fat58% DV38g
Protein44% DV22g
Carbs29% DV88g
Fiber4% DV1g
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