2 spring onions
1 garlic clove
Olive oil for sauteing
2 tablespoon basil pesto
200 gr Dodoni feta cheese
200 gr gnocchi
Wash the spinach thoroughly.
Cut the onion into cubes.
Cut the leeks and the fresh onions in slices.
Puree the garlic.
Cut the Dodoni feta cheese into cubes.
Put a large non-stick pan to burn. Add a little olive oil and then add leek, onion, spring onions and garlic.
Mix with a wooden spoon and wait for the spinach to wither, to lose some of its liquids and to look like the mixture we make for spinach pie.
Add the gnocchi, the Dodoni feta cheese, and the basil pesto and simmer until the spinach loses its liquids.
Serve warm and decorate with a few cubes of feta cheese.