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

  • 500 g nocchi
  • 600 g tomato (s), fresh
  • 4 handfuls rocket
  • 8 tomato (s), dried, in oil
  • 5 teaspoon basil pesto
  • 1 dash balsamic vinegar
Gnocchi and Tomato Salad with Green Pesto
Gnocchi and Tomato Salad with Green Pesto

Instructions

  1. 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.
  2. Boil the gnocchi and add to the salad.
  3. Of course, you can omit or convert individual parts of the recipe, depending on your preference.
  4. 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.

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