Summary

Ingredients

• 500 g nocchi from the refrierated shelf
• 2 tablespoon olive oil
• 1 zucchini
• 2 carrot (s)
• 1 onion (s)
• 8 cocktail tomatoes

For the vinaigrette:

• 2 cloves garlic)
• salt and pepper
• 2 tablespoon white wine vinegar
• 1 tablespoon tomato paste
• Basil, dried or fresh
• possibly sugar
• possibly water

Print Recipe Pin Recipe

Instructions

1. Cook the gnocchi in salted water according to the instructions on the packet. Drain the water, rinse the gnocchi briefly in cold water and place in a salad bowl.
2. Finely chop the onion, thinly slice the zucchini and halve or quarter, and thinly slice the carrots.
3. Heat the oil in a pan. Fry the onion and carrots, then add the zucchini. The carrots take longer to cook. Fry the vegetables for about 10 minutes until everything is cooked through. Quarter the tomatoes. They don`t go into the pan, they go straight to the cooked gnocchi.
4. In the meantime, press the garlic and mix with salt, pepper, white wine vinegar, tomato paste and basil. Oil is not needed as the fried vegetables are oily enough.
5. Add the cooked vegetables to the gnocchi, mix with the vinaigrette and tomatoes. Season to taste and, if necessary, add more vinegar, salt or tomato paste. If it is too sour or salty, sugar and / or water will help. Sprinkle with basil and serve.
6. The salad tastes warm or cold.