Spinach and gnocchi pan with Der Grüne Altenburger goat roll
This recipe combines fresh basil pesto with gnocchi and creamy goat's cheese from the raclette grill. The homemade pesto is prepared in advance and gives the gnocchi and spinach mixture an intense aroma. Together with The Green Altenburger Goat Roll, which is fried until crispy on the raclette grill, the result is a delicious combination. Ideal for convivial evenings, quick to prepare and perfect to enjoy!
Preparation time 30 minutes
Cooking time 10 minutes
Ingredients
For 8 pans
For the pesto
- 70 g roasted pine nuts
- 1 garlic clove
- 4 tbsp olive oil
- Salt and pepper
- 1 large bunch of basil, washed and roughly plucked
For the pans
- 500 g small potato gnocchi
- 250 fresh spinach
- 150 g Der Grüne Altenburger natural goat roll
- Salt, pepper
Preparation
- For the pesto: Place all the ingredients in a food processor and blend until smooth. Pour into a jar and refrigerate until ready to use. Leftovers can be stored in an airtight container in the fridge for up to 2 weeks.
- Wash the spinach, shake dry or spin dry and roughly chop. Place in a bowl.
- Bring a pan of salted water to the boil. Cook the gnocchi according to the packet instructions, drain and add to the spinach along with 4 tbsp of pesto. Mix everything together thoroughly.
- First cut the green Altenburger goat’s roll into slices and then into pieces about 0.5 cm in size.
- Preheat the SEVENTO raclette grill to level 3.
- Pour the gnocchi mixture into the pans together with the goat’s cheese and bake for 5-10 minutes until the surface is browned.
