Spinach Gnocchi with Sage Butter

Coarsely chop the spinach leaves. Pour milk over the toast cubes, then add cottage cheese, eggs, flour and spinach, mix thoroughly and season with salt, pepper and nutmeg. Rest the mixture for 10 minutes, then form dumplings, put them in boiling water and simmer on low heat for 6-8 minutes until tender. For the sage butter, rinse the tomatoes (remove the stalk), score them crosswise at the top and bottom, put them in boiling water for about 10 seconds, then put them in cold water on the spot, then cut them in half, remove the seeds and cut them into cubes. Place the sage leaves in hot butter and cook for about 1 minute at minimum temperature, then remove, add the diced tomatoes, heat briefly and season lightly with salt. Take the spinach gnocchi out of the water, arrange on plates, sprinkle with parmesan, finally pour the sage butter on top.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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