Spinach ricotta cream in a shortcrust pastry with olive oil
Preparation
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For best results, place the sealed package in the refrigerator to thaw about half a day before your meal - overnight (or in the early morning) if you want it for lunch, in the morning if it’s for dinner. If your plans change, the chilled and still sealed package will last up to 3 days in the refrigerator.
If you’re in a hurry, just get the package from the freezer and hold it under warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.
Get the gnocchi out of the package and brown them in a hot pan with a little bit of butter and/or vegetable oil (about 5 minutes). Then add the swiss chard and a few tablespoons of water and warm through. Alternatively, mix gnocchi and swiss chard (discard the package) and reheat together in a bowl in the microwave (800W, about. 5 Minuten). Also add a bit of water if needed.
Finishing tips
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Always adjust the salt level to your taste! Otherwise, there is nothing to add to the pie.
To go with it
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A mixed salad is the ideal side dish: tomatoes, carrots, cucumbers, various green leaves, radishes, walnuts, olives...
Ingredients
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Spinach filling (spinach, ricotta cheese, eggs, Parmigiano Reggiano cheese, salt, nutmeg, marjoram), brisée dough (wheat flour, water, extra virgin olive oil, salt).
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