Summary

Ingredients

• 3 packs gnocchi, approx. 1.5-1.8kg
• 250 g cherry tomato (s), or other fruity mini tomatoes
• 1 packet rocket, about 25g
• 3 sachets ready-mix, (Italian style salad crowning)
• 9 tablespoon olive oil
• 9 tablespoon water
• 3 tablespoon balsamic vinegar
• salt and pepper
• 1 packet feta cheese, optional

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Instructions

1. Halve or quarter the tomatoes depending on the size. Wash the rocket and always take a handful and cut into strips approx. 1-2 cm wide. For the dressing, stir the topping of the salad with the water, olive oil and balsamic vinegar.
2. If you want to add the feta (which in my opinion is the icing on the cake), take it out of the packaging and press it into small pieces with your fingers. The softer the feta, the better it works.
3. Now cook the gnocchi in salted water (usually 2 minutes cooking time). Then put the gnocchi in a large bowl, add the tomatoes, rocket and dressing and mix well. Only then season with salt and freshly ground pepper and add the feta if necessary. Mix the whole thing well again.
4. If you serve the salad warm, it tastes best. But it is also a pleasure cold!
5. The portion information refers to the salad as a side dish, e.g., when grilling.
6. In general, even if you prepare the recipe for even more people, you can remember: one bag of lettuce per pack of gnocchi.