Gnocchi with arugula and cheese sauce

Ingredients for 4 servings:

• 400 g gnocchi, from the refrigerated section
• 150 g cheese, Gruyère
• 50 g arugula
• 250 g vegetable stock
• 2 tbsp cornstarch
• 50 ml white wine
• pepper
• Salt
• 100 ml cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bring a large pot of salted water to a boil. Allow the gnocchi to simmer over low heat until cooked through. As soon as they float to the top, remove the gnocchi from the water with a slotted spoon, place on a tea towel and keep warm in the preheated oven. For the sauce, remove the rind from the Gruyère cheese and grate it finely. Wash the rocket, spin dry and chop finely. Heat the vegetable stock in a pot, sprinkle in the Gruyère cheese and dissolve while stirring. Dissolve the cornstarch in the cream and use it to thicken the sauce. Season to taste with wine, salt and pepper. Stir the rocket into the sauce while it is no longer boiling. Portion the gnocchi onto 4 plates and coat evenly with the sauce.