Gnocchi with Rocket Butter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi from the refrierated shelf
- 1 lemon (s)
- 50 g butter, soft
- 1 clove garlic
- 50 g rocket
- 3 teaspoons capers, pickled
- 1 tablespoon oil
- salt
- pepper
- 30 g hard cheese, Italian,
Print Recipe
Pin Recipe Instructions
- Wash the lemon with hot water, rub dry, rub the peel and squeeze out the juice. Mix the lemon zest and 2 tablespoons of juice with the soft butter. Peel and squeeze the garlic. Season the butter with salt and pepper.
- Clean, wash and spin dry the rocket. Cut the leaves a little smaller.
- Heat the oil in the pan and fry the gnocchi over a medium heat for 5 - 7 minutes until they are lightly browned. Add arugula, butter and capers and let the arugula collapse a little over low heat. Season with salt, pepper and lemon juice.
- Divide the gnocchi on two plates and roughly slice hard cheese over them if you like.
- Tomato mozzarella or tomato crostini go well as a starter for this dish.
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