Ricotta gnocchi

in broth

For 4 servings

2 cloves of garlic

500 g ricotta

4 stalks of flat leaf parsley

2 eggs

200 g breadcrumbs

400 g freshly grated parmesan

salt

pepper

3 l chicken broth

100 g spinach

Preparation time: approx. 30 minutes
plus cooking time: approx. 10 minutes

Per serving approx. 686 kcal / 2872 kJ 50 g E, 33 g F, 43 g KH

1  Peel and chop the garlic. Drain the ricotta well. Wash the parsley and shake dry, pluck the leaves off and chop.

2  Beat the eggs in a bowl and mix in the garlic, parsley, breadcrumbs and parmesan. Season with salt and pepper. Mix with the hand mixer to a moist dough. Shape the dough into small oblong dumplings.

3  Bring the chicken stock to a boil. Wash, dry and chop the spinach. Add the spinach and one after the other the gnocchi to the broth. When the dumplings rise to the surface, let sit for another two minutes. Season the soup to taste and serve hot. Roasted white bread tastes good with it.