Gnocchi with Rocket and Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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