Spinach Gnocchi with Ricotta

Have fun preparing this mushroom dish!

1. neatly sort out spinach and rinse thoroughly. Blanch in enough boiling hot

blanch for one minute, rinse and drain well. Squeeze, chop into small pieces.

Grate cheese. Rinse tomatoes, cut into thin slices. Peel shallot, cut into thin rings.

Mix ricotta with egg yolk and flour until smooth, fold in spinach, knead into a malleable mass. Season with juice of one lemon, salt, pepper and nutmeg. Grate mushrooms, cut into flakes, sprinkle with juice of one lemon.

4. rub the cooking pot with peeled garlic. Add half of the cheese with the wine

stirring continuously over medium heat until cheese is melted. Later, fold in remaining cheese. Stir the cornstarch with a little water and thicken the cheese sauce with it, season with pepper.

5. 6-8cm long gnocchi are cut from the spinach mixture with a tablespoon, boil in

simmering salted water for about 10 minutes.

Dry the mushrooms and roast them in a tablespoon of oil until golden brown. Mix vinegar, salt, pepper and oil to a marinade and drizzle over tomatoes and shallot rings.

Serve three dumplings each with cheese sauce and lettuce. Sprinkle with mushrooms.

Drink recommendation: dry rose.

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