Carrot and Apple Soup with Spinach Gnocchi and Nuts

40 min, simply remove peel from carrots, onion and potatoes, cut into small pieces and sauté in butter. Add wine, apple juice and soup and bring to a boil. Add cream, simmer over medium heat for about 20 minutes. Finely blend soup with a hand blender, season with salt and pepper.

For the dumplings:

Stir butter until well creamy. Add egg and season with salt and nutmeg (freshly grated). Mix in semolina and spinach, cover with cling film and leave to cool for about 30 minutes.

Bring salted water to the boil. Cut out gnocchi from the spinach mixture with a small spoon and place them in the boiling water. Reduce heat to low and simmer for about 10 min (do not make!).

For the decoration:

Cut strudel leaves into triangles, brush with oil-garlic mixture, sprinkle with sesame seeds, place “wavy” on baking sheet and bake in hot oven until golden.

Empty soup into deep plates, put spinach dumplings, bring to table garnished with nuts and sesame seed strudel leaf.

Drink:

expressive white wine

Our tip: use the young, tender spinach from the farmer’s market!

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