Summary

Ingredients

• 800 g nocchi
• 50 g pine nuts
• 1 glass tomato (s), dried, pickled in oil
• 100 g rocket
• 1 small onion (s)
• 7 tablespoon olive oil
• 2 tablespoon balsamic vinegar, darker
• salt
• 1 teaspoon basil, dried

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Instructions

1. Prepare the gnocchi according to the instructions and let them cool down. If you want it to be quick, you can also quench it under cold water after cooking.
2. Toast the pine nuts in the pan without oil until they just turn golden brown. Drain the sun-dried tomatoes and cut into small cubes.
3. Wash, sort and, if necessary, roughly cut the rocket. The leaves can still be 6 to 7 cm long, they should only be cut so roughly that they can be easily placed on the fork. Finely dice the onion.
4. Put everything in a bowl and mix with the olive oil, balsamic vinegar, salt and basil. To taste.
5. If you have already prepared the salad but want to eat it later, it is advisable to put the rocket on top at the very end, after adding the oil and vinegar, and only mix it shortly before consumption.
6. You can also refine the salad with a few fine strips of Serrano ham or Parmesan slices.