For two portions:
250 g gnocchi
250 g lox (we used less than half of this amount because we didn't have much lox in the fridge)
200 g tomatoes, diced
2 cups of rucola
1 onion, diced finely
100 ml of sweet cream
salt, pepper and Italian seasoning
Cut the lox into smaller pieces and season with lemon juice and pepper.
In a pan, heat olive oil over medium. Do not let the pan get too hot. Add the lox and cook shortly. Remove the lox from the pan and set aside.
In the same pan, add the diced onion and cook until glassy.
Add the garlic and the tomato. Let continue to cook and season with Italian seasoning, a very small amount of tomato paste, and a pinch of salt and pepper. Set the stove to low, stir in the cream and add the lox back in. Let simmer for five minutes.
Directly before serving over the gnocchi add the ruccola to the mix in the pan and let it get warm.
While this is cooking the gnocchi should also be cooking. Gnocchi needs only a very short amount of time to cook so plan accordingly.