Gnocchi with rocket

Name: Gnocchi with rocket
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 medium onion; 1 tablespoon (20 g) Butter; 1 (20 g) heaped tbsp. flour; 1/2 l Milk; 1 TEASPOON clear soup; 500-600 g fresh gnocchi (cooling shelf); 100 g smoked salmon in slices; 50 g Arugula (rocket); 1-2 TEASPOONS Lemon juice

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

7-10 Tbsp Salt
7-10 Tbsp white pepper
1 medium onion
1 tablespoon (20 g) Butter
1 (20 g) heaped tbsp. flour
1/2 l Milk
1 TEASPOON clear soup
500-600 g fresh gnocchi (cooling shelf)
100 g smoked salmon in slices
50 g Arugula (rocket)
1-2 TEASPOONS Lemon juice

Directions

1
Boil up about 2 l salted water. Peel and chop the onion. Heat butter in a pot. Fry onion until transparent. Dust with flour and sauté briefly
2
Stir in milk and stock and bring to the boil. Simmer for about 5 minutes. Add gnocchi to boiling salted water and cook for 2-3 minutes until they float to the surface
3
In the meantime cut the salmon into fine strips. Clean, wash and shake dry the rocket. Then cut roughly. Season sauce with pepper, lemon juice and a little salt
4
Drain gnocchi well. Add salmon and rocket to the sauce and let it stand for a short time. Season to taste again