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Ingredients (4 servings)
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500 g Gnocchi
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125 g Bio Baby Spinat
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200 g Feta
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250 g Mozzarella
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150 g Joghurt nach griechischer Art 2% Fett
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100 ml Milch 1,5 %
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Öl
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Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat. Fry the gnocchi in an ovenproof skillet with a little oil over medium heat until golden brown.
- Wash the baby spinach and add it to the gnocchi in the skillet until it wilts slightly. Whisk together the milk and Greek yogurt, season with salt, pepper, and nutmeg, and fold in.
- Crumble the feta and sprinkle over the gnocchi. Drain the mozzarella, tear into pieces, and distribute on top as well.
- Place the skillet in the hot oven for about 10 to 15 minutes until the cheese is melted and lightly browned.
