Summary

Ingredients

• 1 bunch rocket
• 200 g tomato (s), dried in oil
• 1 large onion (s), red
• 80 g olives, black
• 100 g sheep cheese
• 400 g nocchi
• 2 tablespoon pesto, green
• 1 tablespoon balsamic vinegar, white
• Pepper, black
• olive oil

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Instructions

1. Drain the sun-dried tomatoes (collecting the oil) and cut the tomatoes into fine strips. Cut the onion into fine strips and the feta cheese into cubes. Quarter the olives and put all the ingredients in a bowl.
2. For the dressing, stir together vinegar, pesto and 2 tablespoons of tomato oil, pepper and add to the ingredients in the bowl, mix everything carefully and then let it steep in the refrigerator for at least 2 hours.
3. Before serving, roughly chop the cleaned rocket and mix in as well.
4. Finally, heat some olive oil in a pan and slowly fry the gnocchi on all sides until crispy.
5. Add the hot gnocchi to the salad and serve immediately.