Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g nocchi, from the refrierated shelf
- 150 g cheese, Gruyère
- 50 g rocket
- 250 g veetable broth
- 2 tablespoon cornstarch
- 50 ml white wine
- pepper
- salt
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Bring salted water to a boil in a large saucepan. Let the gnocchi simmer over a low heat. As soon as they swim up, take the gnocchi out of the water with the skimmer, place on a tea towel and keep warm in the preheated oven
- For the sauce, remove the rind from the Gruyère and grate it finely. Wash the rocket, spin dry and chop finely. Heat the vegetable stock in a saucepan, sprinkle in the Gruyère and dissolve while stirring.
- Dissolve the starch in the cream and use it to thicken the sauce. Season to taste with wine, salt and pepper. Stir the rocket into the no longer boiling sauce.
- Portion the gnocchi onto 4 plates and cover evenly with the sauce.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below