Gnocchi with mint pesto and watercress

Ingredients for 4 servings:

• 1 kg gnocchi
• 2 handfuls of mint leaves
• 4 cloves garlic
• 150 ml olive oil
• 8 tbsp pine nuts, roasted
• 220 g watercress
• 100 g goat cheese
• 200 g green beans, halved
• 200 g cherry tomatoes, halved
• possibly salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

(not only) for a summer evening

First, make the mint pesto. To do this, place the mint leaves, garlic cloves, olive oil, half of the pine nuts, and two-thirds of the watercress in a blender and blend until smooth. Stir the grated goat cheese into the pesto. Season with salt and pepper, if desired. Then, brown the gnocchi in a large pan with a little olive oil. Meanwhile, cook the beans in salted water. Once the gnocchi are golden brown, stir in the pesto. Then add the tomatoes and beans. Remove the pan from the heat and stir in the remaining watercress. Sprinkle with pine nuts on the plates.