Gnocchi with Mint Pesto and Watercress
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg gnocchi
- 2 handfuls mint leaves
- 4 cloves garlic
- 150 ml olive oil
- 8 tablespoon pine nuts, toasted
- 220 g watercress
- 100 g oat cheese
- 200 g beans, reen, halved
- 200 g cherry tomato (s), halved
- possibly salt and pepper
Print Recipe
Pin Recipe Instructions
- First make the mint pesto. Put the mint leaves, garlic cloves, olive oil, half of the pine nuts and two thirds of the watercress in the blender and mix into a pesto.
- Stir the grated goat cheese into the pesto. If you like, you can add salt and pepper to taste.
- Then fry the gnocchi in a large pan with a little olive oil. At the same time, cook the beans in salted water.
- As soon as the gnocchi have turned golden, mix in the pesto. Then add the tomatoes and beans.
- Now take the pan off the hot stove and mix in the rest of the watercress. Then sprinkle pine nuts on the plates.
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