Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- g 1,000 nocchi
- Salt water
- 250 g cherry tomato (s)
- 100 g olives, black
- 100 g rocket
- 1 onion (s), red
- 2 tablespoon pesto, red
- 1 tablespoon pesto, hot
- 4 tablespoon water
- 4 tablespoon balsamic vinegar
- salt and pepper
- herbs Provence
- 70 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi in salted water according to the instructions on the packet.
- Wash the vegetables, halve the black olives, quarter the cherry tomatoes and chop the onion.
- Fry the onions in a pan with oil and add the gnocchi until they are golden brown. Add the herbs and spices. Then let it cool down.
- For the salad dressing, mix the two types of pesto with the vinegar and water and customize with any herbs and spices.
- Depending on how warm you want the salad to be, choose the length of the cooling phase and finally mix everything together, roughly dividing the rocket salad.
- Finally, mix in the parmesan and garnish as desired.
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