Serves 4 persons:

1/2 kg Efko Fine Harvest radishes
1 tbsp butter or margarine
0.4 l clear soup
1/8 l white wine
1/8 l whipped cream
salt, pepper, nutmeg
For the gnocchi:
20 dag curd cheese (10%)
2 Pkg. garden cress
1 egg
10 dag fine wheat semolina

Method:
For the gnocchi cut the garden cress with a pair of scissors,  
cut coarsely and remove any stems. Blend the curd cheese, egg and garden cress into a paste. Then add semolina before seasoning with and salt and pepper.
Let the mix rest for about 1/2 hour. Clean and wash
radish, then grate coarsely. Cut the tender
radish leaves into thin strips and set aside for the filler. Sautee half the radishes in butter or margarine, deglaze with wine and soup and bring to boil. Season with salt, pepper and nutmeg.
Add cream and allow the soup to simmer for about 5 minutes.
Boil salt water. Use a small spoon to scoop a bit of gnocchi from the curd cheese mix and place in boiling water. Then allow to simmer (lasts
about 5 minutes).
Place the remaining radish in the soup, the puree with a hand-held blender. Add further seasoning as necessary.
Pour soup into preheated plates complete with cress dumplings
and radish leaves.