Summary

Ingredients

• 1 kg gnocchi from the refrigerated shelf
• Salt water
• 3 scoops mozzarella
• 300 g cherry tomato (s), mixed (yellow, red, date tomatoes)
• 350 g cocktail tomatoes (mini tomatoes)
• 300 ml Miracel Whip so light
• 150 g mozzarella (minis)
• some basil leaves
• possibly salt and pepper

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Instructions

1. Cook the gnocchi in salted water according to the instructions on the packet. Cut the three mozzarella balls into small cubes. Place 1 chopped mozzarella ball on the side.
2. Either halve or quarter the tomatoes and drain well in a colander. Add one of the large mozzarella balls to the hot gnocchi and let it melt. Then add the Miracel Whip and chill the mixture.
3. Mix in the tomatoes, basil leaves, mozzarella mini balls and the remaining mozzarella cubes into the cold mixture. Season everything with salt and pepper and let it steep if necessary.