Gnocchi Chicken Pesto Salad

Summary

Ingredients

• 500 g mussel noodles (nocchi)
• Salt water
• 500 g chicken breast fillet (s)
• 1 large zucchini
• 250 g cherry tomato (s)
• 250 g mini mozzarella
• 1 glass pesto, e.g., Bell pepper ricotta, approx. 85 g
• some salt and pepper
• possibly herbs, Italian, frozen or basil, chopped
• some oil

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Instructions

1. Put the gnocchi in a saucepan with approx. 2 liters of salted water and cook according to the instructions on the packet, then leave to cool. Meanwhile, fry the chicken breast fillet in a pan with a little oil until golden brown and then also let it cool down.
2. Wash and peel the zucchini, cut into small cubes and fry briefly in the pan. Wash the small cherry tomatoes and cut into small cubes. Then drain the mozzarella minis.
3. Once the gnocchi, chicken breast fillet and zucchini have cooled, place all ingredients in a large salad bowl. Also cut the chicken breast fillet into small bite-sized pieces beforehand. Then add the mozzarella minis and the tomato pieces.
4. Finally, refine the salad with the pesto and mix everything well. If you want, you can season the salad with salt and pepper and / or refine it with herbs.