Cook the peas Cook the peas in the bouillon for 2 minutes and add the butter and the Motti cress. Puree the soup with a blender.
Mash the boiled potatoes and let them cool. Slowly add the flour and finally the egg yolk. Knead the mash into a nice dough and mould it into a long string. Cut the gnocchi into the desired shape and cook them in a pan with plenty of water until they start to float.
Pour the soup into a plate and place the gnocchi in the soup. Garnish with some fresh Parmesan cheese and basil.
Starter 
8 people 
Erik Steenbakkers