Spinach gnocchi and Mediterranean vegetables


(For 4 portions)

  • 1 punnet Garden Cress
  • 1 punnet Adji Cress
  • 2 medium finely sliced white onions
  • 450g spinach gnocchi
  • 240g julienne of yellow peppers
  • 240g tomatoes
  • 500ml vegetable stock
  • 200ml tomato passata
  • 1 tbsp olive oil
  • 1 tsp finely chopped garlic
  • 1 tsp hot curry powder
  • 4 small tbsp mascarpone 
  • 4 thick slices of ciabatta bread


  • Pour the oil in a large saucepan. 
  • Once hot, add the white onions and the julienne of peppers. 
  • Cook for 2 minutes and add the tomatoes cut into wedges. 
  • Cook for another 2 minutes and add the garlic, the vegetable stock, the passata sauce and the curry powder. 
  • Let cook and reduce for 5 minutes and add the spinach gnocchi.  
  • Fold gently half of the Garden Cress and Adji Cress toward the end of the cooking process and rest aside for few minutes. 
  • Meanwhile, cut and chargrilled the slices of ciabatta bread. 
  • Serve in a casserole with the mascarpone, the slice of bread and the rest of Adji Cress and Garden Cress. 

Recipe: Franck Pontais

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