Gnocchi Salad with Yoghurt Pesto Dressing

Summary

Ingredients

• 3 packs gnocchi, fresh
• 3 spring onion (s)
• 250 g ham, diced
• 10 cherry tomato (s)
• 500 g yourt
• 3 teaspoons pesto rosso
• Herbs, Italian, frozen or dried
• salt and pepper
• some mustard
• some tomato paste
• Sweetener or sugar

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Instructions

1. For the gnocchi, bring the salted water to the boil and cook according to the instructions on the packet until they float on top. Drain and quench. When the gnocchi have cooled, pour them into a large bowl.
2. In the meantime, wash the spring onions and remove the roots. Cut into fine rings and add to the gnocchi.
3. Wash and quarter the tomatoes (if you have small cocktail tomatoes, halving them is enough) and put them in the large bowl as well. Add the ham and mix everything together well.
4. Add the pesto to the yoghurt (you should make it to your taste, it can be more than 3 tablespoons), mix everything well, add a little tomato paste and a pinch of mustard, stir everything well and then stir in the herbs. Season to taste with salt, pepper and sweetener. Also add to the gnocchi salad and mix everything well.
5. Close the bowl with a lid and let it steep in the refrigerator for about 1 hour before serving.
6. If you like, you can add other types of vegetables.