Gnocchi with tomato, spinach and ham

Heat the frying pan with a dash of EVOO.

Once the pan is heated, add the shallots cut into small pieces and let them poach.

Pour in the fresh spinach until the spinach is reduced in size and soft.

Add the diced ham and the previously grated pear tomato juice. Let it cook

At the same time of these elaborations, put water to boil in a pot with a pinch of salt. When it starts to boil, add the gnocchi and cook for the estimated time on the bag (they are usually done when they start to float).

Drain the gnocchi and add to the sauce.