Summary

Ingredients

• 200 g nocchi from the refrierated shelf
• 1 beetroot, from the vacuum pack
• 1 orange (s)
• 1 large carrot (s)
• salt and pepper
• some pumpkin seeds or any other nuts
• Balsamic vinegar
• Oil (pumpkin seed oil)

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Instructions

1. Cook the gnocchi in salted, boiling water until they float to the surface; pour off.
2. Dice the beetroot, grate the carrot, fillet the orange; put everything in a bowl.
3. Add the gnocchi
4. Roast the pumpkin seeds in a pan without fat and add to the bowl.
5. Season the whole thing with salt and pepper and dress with a dash of pumpkin seed oil and balsamic vinegar.