Summary

Ingredients

• 325 g nocchi from the coolin shelf
• 1 small onion (s)
• 1 red pepper (s)
• 1 zucchini, green
• 2 tablespoon olive oil
• Salt and pepper from the mill

For the vinaigrette:

• 1 clove garlic
• 1 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• 1 ½ tablespoon tomato paste
• 30 ml vegetable stock (3 tablespoon)
• Salt and pepper from the mill

To sprinkle:

• 20 basil leaves, cut into strips
• 150 g parmesan, freshly rated

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Instructions

1. Cook the gnocchi in salted water according to the instructions on the packet. Then drain and rinse with cold water.
2. Cut the zucchini and peppers into thin slices or cubes. After chopping, fry both ingredients together with the finely chopped onion in hot oil and season with salt and pepper.
3. For the tomato vinaigrette, mix together the garlic, vinegar, oil, tomato paste and stock. Season to taste with salt and pepper.
4. Mix the gnocchi, vegetables and the vinaigrette together. Sprinkle the basil and parmesan over the salad.
5. The salad can be served cold or lukewarm. Parma ham, antipasti and baguette go well with it.