Potato gnocchi with spirulina with vegetarian sauce
We thank the blog “il piacere dei sensi”: Gnocchi with walnut pesto and feta cheese
- Gnocchi with spirulina: 350 gr
- Red radicchio: 1
- Artichokes: 4
- Cherry tomatoes: 4
- Belgian envy: 1
- Leek: 1
- Extra virgin olive oil: to taste
- Salt: to taste
Cut the leek very thinly, wither it in olive oil for a few minutes over low heat, add the artichokes cut thinly and sauté well. Add the thinly cut radicchio and endive and the cherry tomatoes cut into six parts long.
Mix everything together and add salt. Pour the gnocchi into the vegetable sauce, add 100ml of water and sauté over high heat for 3 minutes. The dish is served!