Gnocchi with basil and tomato

Name: gnocchi with basil and tomato
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 3 el almond shavings; 6 el traditional olive oil; 1 kg Gnocchi; 2 toe garlic; 400 g wild spinach; 200 g chilled hüttenkäse cheese; 20 g fresh basil; 100 g Pecorino Romano; 250 g Cherry tomatoes

Gnocchi with basil, tomato, spinach, hüttenkäse and Pecorino Romano.

Ingredients

Directions

Heat a skillet without oil or butter and toast the almond shavings for 2 minutes. Allow to cool on a plate.
Heat the oil in the frying pan and fry the gnocchi in 10 min. Over medium heat until golden brown and done. Change regularly.
In the meantime, cut the garlic finely. Heat the oil in a frying pan and fry the garlic for 30 seconds.
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.
Tear the bass leaves into pieces and grate the Pecorino Romano. Spoon the basil, ⅔ of the Pecorino and gnocchi through the spinach.
Halve the tomatoes and add and sprinkle with the almond shavings and the rest of the Pecorino.