FRIJE

Name: Spinach Gnocchi with Sun-dried Tomatoes and Parmesan
Yield: 3 servings
Ingredients: 600 g of gnocchi; 1 small fennel; 1 red onion; 2 garlic clove; 150 g of spinach sprout; 50 g of pitted black olive; 3 tablespoon of sun-dried tomato; 200 ml of heavy cream; 400 ml of veal broth; 100 g of grated parmesan; 100 g of grated mozzarella; 1 tablespoon of olive oil; 1 pinch of Espelette pepper

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Spinach Gnocchi with Sun-dried Tomatoes and Parmesan

Course: Main course

Preparation time: 0 minutes

Instructions

1. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit).
2. Slice the garlic and onion and sauté them in a pan with a drizzle of olive oil. Add the finely diced fennel. Sauté for about ten minutes over medium heat.
3. Then add the gnocchi and spinach. Mix and cook for 3 minutes.
4. Pour in the veal broth and cream. Add the Parmesan cheese, olives, and sun-dried tomatoes. Sprinkle with Espelette pepper. Mix everything together and continue cooking for 3 minutes.
5. Sprinkle with mozzarella and bake for 10 minutes, until everything is golden and bubbly.

Serve hot.