Summary

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

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Instructions

1. 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.
2. 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.