Creamy pepper gnocchi
Sweet piquante peppers
40 g, drained and chopped
50 g, large stalks removed
Half Fat Crème Frâiche
10 g, finely grated
- Cook the gnocchi in a pan of boiling water for 2 minutes or until the gnocchi rise to the surface.
- Drain the gnocchi thoroughly. Wipe the pan clean and return to the heat. Heat the oil in the pan and fry the gnocchi with the sweet piquante peppers for 3 minutes, stirring, or until starting to brown.
- Stir in the watercress and créme fraîche and heat, stirring, until the sauce is warmed through. Season to taste, spoon onto a warm plate and top with the grated Parmesan to serve.