Summary

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,

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Instructions

1. 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.
2. Clean, wash and spin dry the rocket. Cut the leaves a little smaller.
3. 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.
4. Divide the gnocchi on two plates and roughly slice hard cheese over them if you like.
5. Tomato mozzarella or tomato crostini go well as a starter for this dish.