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