Gnocchis aux épinards

Ingrédients

• 500 g gnocchi
• 300 g minced meat
• 1 bell pepper
• 300 g frozen spinach
• 250 g passata di pomodori (tomato sauce)
• 100 g grated goat cheese
• dried herbs (garlic powder, basil, oregano, thyme)
• optional cherry tomatoes or basil for garnish

Préparation

1. 1

   Dice the bell pepper. Mix the dried herbs and a few pinches of salt and pepper into the minced meat and knead well. Then roll small meatballs with your hands.Brown the meatballs in a pan and after about 5 minutes add the diced bell pepper.Meanwhile bring a pot of water to a boil and cook the gnocchi for 2 minutes. Drain and rinse with cold water.Add the gnocchi to the pan with the meatballs and add the frozen spinach. Once it has thawed and been well stirred through the rest of the pan, add the tomato sauce. Let it warm through, then stir in some dried herbs (or fresh if you have them), for example basil, oregano and thyme. Taste and adjust with salt and pepper if needed.Serve on plates, sprinkle with some goat cheese and optionally garnish with a few cherry tomatoes. Enjoy!