Gnocchi Salad with Pesto Dressing

Summary

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

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Instructions

1. Cook the gnocchi in salted water according to the instructions on the packet.
2. Wash the vegetables, halve the black olives, quarter the cherry tomatoes and chop the onion.
3. 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.
4. For the salad dressing, mix the two types of pesto with the vinegar and water and customize with any herbs and spices.
5. 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.
6. Finally, mix in the parmesan and garnish as desired.