Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g nocchi
- 240 g beans, white, drained
- 100 g baby spinach
- 8 pickled tomato (s)
- 1 red pepper (s)
- 1 teaspoon chilli flakes
- Vegetable oil
- salt and pepper
- 70 g pine nuts
- 4 tablespoon yeast flakes
Print Recipe
Pin Recipe Instructions
- Cut the peppers into strips. Drain and drain the beans. Chop the tomatoes.
- For the parmesan, roast the pine nuts in a small pan and let them cool. Coarsely grind together with the yeast flakes in a blender.
- Heat the vegetable oil in a pan and fry the gnocchi for 10 minutes until they are golden brown. Season with salt, pepper and the chilli flakes. Add the peppers and cook for 3 minutes. Stir in tomatoes, beans and spinach and fry until the spinach collapses.
- Serve with the pine nut parmesan.
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