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🥗 Crispy Gnocchi with Pear-Walnut Cream and Arugula Salad

588 kcal · 30 min · 4 servings

Ingredients

• Thyme, fresh 10 g
• Pears 2 pcs.
• Garlic cloves 1 pcs.
• Lemons 1 pcs.
• Oil 2 tbsp
• Honey 2 tsp
• Arugula 100 g
• Radishes 1 bunch
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Walnut kernels 4 tbsp
• Cream cheese, plain 4 tbsp
• Butter 2 tbsp
• Gnocchi, fresh 500 g

Instructions

1. 1. Wash the thyme thoroughly and shake it dry. Pluck the leaves off the stems. Wash a pear, halve it, and remove the core. Dice the flesh into small cubes. Peel the garlic and chop it finely. Wash the lemon, grate about one teaspoon of zest, and squeeze the juice from half the lemon.
2. 2. Heat one tablespoon of oil in a pot over medium heat. Add the garlic, diced pears, and thyme, and sauté for about three minutes. Add the lemon zest, one teaspoon of honey, one tablespoon of lemon juice, and two tablespoons of water. Simmer the mixture over low heat for about ten minutes, stirring occasionally.
3. 3. Wash the arugula and let it drain well. Clean the radishes and slice them thinly. In a bowl, whisk together two tablespoons of lemon juice, one teaspoon of honey, and two tablespoons of olive oil. Season the dressing with salt and pepper. Gently toss the arugula and radishes with the dressing.
4. 4. Heat a pan over high heat. Toast the walnuts without fat for about two minutes. Roughly chop the walnuts. Add them along with cream cheese to the pear-thyme mixture. Mash the mixture slightly with a potato masher. Season the pesto with salt, pepper, and lemon juice if needed.
5. 5. Reheat the pan over high heat. Add a slice of butter and one tablespoon of oil. Fry the gnocchi for about five minutes until golden brown.
6. 6. Add the pear-walnut pesto to the gnocchi in the pan. Mix everything well until heated through. Plate the gnocchi. Serve them alongside the arugula-radish salad. Enjoy your meal!

Nutrition per serving

• kcal: 588
• Protein: 14 g · Fett/Fat: 34 g · Carbs: 57 g