Gnocchi with Rocket and Cabanossi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g Cabanossi
- 1 bunch rocket
- 400 g nocchi from the refrierated shelf
- 1 pinch (s) salt and pepper
- 4 tablespoon butter
- 50 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Cut the cabanossi into slices. Wash the rocket, spin dry and roughly chop. Cook the gnocchi in boiling salted water according to the instructions on the packet.
- Froth the butter in a large pan, fry the rocket and cabanossi briefly and season with pepper and a little salt. Drain the gnocchi briefly, mix with the rocket and cabanossi butter, sprinkle with parmesan and serve immediately.
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