Gnocchi with watercress
Instructions
Clean and wash the watercress, discarding the leaves harder.
Chop the leek.
Heat the butter in small frying pan, combine 1 leek and soften, then add the watercress and cook for 2 minutes, until wilted.
Mix everything, add the watercress puree back into the frying pan, combine the cream, mustard, salt and mix with warm on low heat.
Cook the gnocchi, arrange them on the serving dish and toss with watercress sauce.
Ingredients and dosing for 4 persons
- 1000 G = = potato dumplings
- 200 g of watercress
- 1 bit of porro
- 30 g of butter
- 100 g of fresh cream
- 1 teaspoon of mustard
- Salt