Nils Eekhoff’s gnocchi with basil and tomato:
This is my favourite gnocchi recipe, it’s easy and quick to make! When the gnocchi is fried perfectly to a gold and brown colour, it gives a great bite and taste. I like to put the spinach and gnocchi together at the very end so the gnocchi stays crispy. I use pine nuts but it is also possible to use almond shavings too!
- Pine nuts
- 6 spoons Finca Duernas Cuisine extra virgin olive oil
- 1 kg gnocchi
- 2 cloves of garlic
- 500 g spinach
- 200 g cottage cheese
- 20 g fresh basil
- 100 g Pecorino Romano
- 400 g cherry tomatoes
- Heat a frying pan without oil or butter and roast the pine nuts. Let it cool on a plate. Heat ⅔ of the oil in the frying pan and fry the gnocchi for 10 minutes over medium heat until golden brown and done. Move the gnocchi regularly.
- Meanwhile, finely chop the garlic. Heat the rest of the oil in a frying pan and fry the garlic for 30 seconds. Add the spinach in parts and let it shrink while turning. Mix the cottage cheese with pepper into the spinach mixture and warm for 2 minutes.
- Tear the basil leaves into pieces and grate the Pecorino Romano. Spoon the basil, ⅔ of the Pecorino and gnocchi into the spinach. Halve the tomatoes and add them too, and then sprinkle with the almonds and the rest of the Pecorino.