Summary

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

1. 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
2. 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.
3. 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.
4. Portion the gnocchi onto 4 plates and cover evenly with the sauce.