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
Print Recipe
Pin Recipe 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.
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