Spinach Gnocchi with Paprika Sugo

Heat oven in time to 220 degrees (fan oven: 200 degrees, gas: level 4).

Blanch spinach briefly in boiling water, drain and cool. (Tk spinach defrost, drain.) Mix cheese (I) with cream cheese, egg and semolina.

Squeeze spinach, chop, stir into cheese mixture and season with salt, pepper and nutmeg. Cover and set aside to cool.

Using two tablespoons, cut dumplings from the spinach mixture and cook in simmering salted water for about 5 minutes (until they float to the surface). Remove from water and drain.

Sprinkle gnocchi with cheese (Ii) and bake for 10 min in heated oven at 220 degrees.

Heat oil, sauté onion, add garlic and paprika cubes, sauté until soft and move to the side. On the free place let paradeis pulp brown slightly. Extinguish with wine, season with salt. Mix everything and cook for 10 minutes with the lid closed (add a little clear soup if necessary). Add the tomatoes to the sauce and season with cayenne pepper, paprika and thyme.

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