Cut the bread lengthwise into 4 thumb-wide strips. Heat oil in a pan and fry breadsticks for about 5 minutes until golden brown. Peel and finely dice onion. Cut the lower stalks off the watercress.
Wash the watercress and drain thoroughly. Take out breadsticks and let them drip off on kitchen paper. Melt the fat in a pot. Sauté onion in it. Add the watercress, except for 4 leaves for garnishing, and sauté briefly.
Add stock and cream, bring to the boil and simmer for about 2 minutes. Cut ham lengthwise in half. Wrap one half of ham around each bread roll. Puree watercress and about half of the cream cheese in the stock, season with salt and pepper.
Arrange the soup in preheated plates. Form cream cheese into 12 dumplings. Put 3 small gnocchi in each soup plate. Garnish with watercress leaves and pink berries. Add the breadsticks.