Summary

Ingredients

• 75 g rocket
• 5 tablespoon vinegar (herb vinegar)
• 8 tablespoon olive oil
• 1 tablespoon mustard, sweeter
• 2 tablespoon mineral water
• salt and pepper
• 750 g nocchi (coolin shelf)
• 750 g cherry tomato (s)
• 3 packs mozzarella approx. 125 g each

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Instructions

1. Wash rocket, dry. Pluck the thick stalks and roughly chop the rocket.
2. Put the herb vinegar, oil, sweet mustard, mineral water and rocket in a tall mixing bowl and puree with a hand blender. Season with salt and pepper.
3. Cook the gnocchi in salted water according to the instructions on the packet, then drain. Then rinse with cold water and drain on a colander. Then put in a bowl and mix with the salad sauce. Rinse the cherry tomatoes and pat dry. Rinse and drain the mozzarella - cut large mozzarella balls into smaller cubes.
4. Now mix all the prepared ingredients together in the bowl.
5. Tip: Always prepare the salad fresh, if it stands for longer than a day, the gnocchi will be hard and floury.