Roast pine nuts in a large pan without fat while turning, remove. Heat the butter in the pan and fry the gnocchi for about 15 minutes, turning them over.
Clean, wash and slice the radishes. Wash the rocket, shake dry and chop coarsely.
Season gnocchi with salt and nutmeg. Add radishes about 5 minutes before the end of the frying time. Add pine nuts and rocket and fold in.