Gnocchi and Tomato Salad with Green Pesto

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Gnocchi and Tomato Salad with Green Pesto

Instructions

Wash and cut the tomatoes. I like to take different small varieties, but that`s up to you. Wash the rocket and cut into bite-sized pieces and add to the tomatoes. Then chop up the pickled tomatoes and add them. Pour the pesto over it and mix with the balsamic vinegar.
Boil the gnocchi and add to the salad.
Of course, you can omit or convert individual parts of the recipe, depending on your preference.
You don`t actually need oil for the salad, as the tomatoes give off juice and the dried ones and pesto also have oil in them. I like to add a few more sunflower seeds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.