Goat cheese gnocchi with spinach and truffle oil

In bowl ricotta, goat cheese, semolina, 100 g flour and eggs knead to dough. Mix half of pecans and season with salt and pepper for 10 minutes. Fry pepper strips in half of olive oil in frying pan for 5 minutes. Sprinkle with salt and pepper. Sprout part of flour on flat board. Spray with the rest of flower hands and make around 24 balls of dough mixture. If it is not compact enough, add more flour. If it is too dry, add some extra beaten egg. Doughballs (= gnocchi) roll through flour and place on large plate (not on top of each other!). Place the gnocchi and pepper strips in a refrigerator until use.

Bring to a boil in a pan of broth, then turn down the fire. Half of gnocchi in hot stock to slide and gently boil in 10 min. Remove gnocchi with skimmer from pan and keep warm. Prepare the rest of gnocchi in the same way. Meanwhile, heating in wok rest of olive oil and letting spinach shrink in parts. Last minute to create fresh mint through it and even co-heat. Season spinach to taste with salt and pepper. (In microwave) pepper strips 30 sec. to heat. Divide gnocchi, spinach and pepper strips over four plates. Sprinkle truffle oil over it and sprinkle with the rest of pecans.