to serve 2

• 175 g PEMA wholegrain rye bread
• 250 ml unsweetened rice milk
• 50 g rye flour
• 50 g plain flour
• 1 egg
• 2 g Xanthan gum
• 2 ml Grappa
• 10 g Tobiko (orange fish roe)
• Cress sprouts
• 50 g Watercress
• Salt, pepper
• 10ml Extra Virgin Olive Oil (EVOO

Using a tall saucepan bring the rice milk to the boil. Cut the bread into small pieces and then soak in the warmed milk. Stir gently until the bread has absorbed all the milk, keep stirring to achieve a creamy even texture, then add the egg, pepper and salt. Fold in the two different types of flour to form an even thicker creamier dough. Cover and place the mixture in the fridge and allow to cool. When chilled, lightly dust the worksurface with flour and roll out the dough until it is roughly 2cm thick, then cut into 1cm strips.

For the Watercress sauce. Blanch the cress in salted water and transfer immediately to a bowl of iced water, strain and blend, place in a bowl and add the Xanthan gum, olive oil and the Grappa.

Cook the gnocchi in salted boiling water until they rise to the top of the water, lift them out and briefly show them the frying pan with a drizzle of olive oil. To serve, surround the gnocchi with the cress sauce and decorate with the fish roe and a few sprigs of watercress.