Gnocchi with Spinach and Feta Sauce

Heat the canola oil in a non-stick frying pan over medium heat. Fry the gnocchi until golden brown and set aside.

• 1 tsp Olive oil
• 8.8 oz Gnocchi, precooked

Finely chop the onion and garlic, clean and slice the mushrooms.

• 1 Onion, yellow (~ 2.8 oz)
• ½ Garlic clove (~ 0.1 oz)
• 4.4 oz Mushrooms

Heat the olive oil in a pan. Fry the onions, garlic, and mushrooms until the onions turn translucent.

• 1 tsp Olive oil

Add the spinach and vegetable broth and cook until the spinach is defrosted and the vegetable broth is reduced almost completely.

• 4.4 oz Spinach, frozen
• ½ cup Vegetable broth

Add the sour cream and oregano and let simmer for approx. 2-3 minutes. Turn off the heat, crumble the feta and stir it into the pan with the gnocchi and let it sit for 1-2 minutes.

• ¼ cup Sour cream, light
• 1 tsp Oregano leaves, dried
• 3.5 oz Feta cheese

Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!