Summary

Ingredients

• 500 g nocchi, halved or better, small nocchini
• 1 avocado (s), ripe
• 4 tomato (s)
• 1 red pepper (s)
• 1 spring onion (s)
• 1 large carrot
• 3 tablespoon olive oil
• 2 tablespoon vinegar, (white wine vinegar) or lemon juice
• 2 cloves garlic)
• Sage, fresher
• 1 bunch chives
• Salt and pepper, black from the mill
• Butter, for frying

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Instructions

1. First wash and clean all the vegetables except for the avocado. Quarter and core the tomatoes and cut the tomato pulp into small cubes. Also finely dice the peppers and carrots. Halve the spring onion lengthways and cut into fine slices. Mix everything in a large salad bowl.
2. For the dressing, mix the oil with vinegar or lemon juice, salt, pepper and crushed garlic.
3. Heat plenty of butter in a non-stick pan. Cut the sage leaves very finely. When the butter foams, add the sage and gnocchini and lightly brown all over over medium heat. Turn again and again!
4. Meanwhile, cut the avocado in half, remove the core and peel off the peel. Finely dice the avocado and add to the salad. Do not process the avocado earlier, otherwise it will brown very quickly! Once it is cut into cubes, it should move on fairly quickly.
5. When the gnocchini have an even, light brown crust, pour the dressing over the salad, fold in the hot gnocchini, sprinkle with the chives cut into rolls and serve immediately. The salad must be eaten immediately, otherwise the gnocchini will draw moisture and become mushy!
6. Note: The amounts given are sufficient for 4 people as a side dish or for 2 people as a main meal.
7. Drink recommendation: A light, fresh white wine, such as a Riesling, Silvaner or Gutedel, goes well with it.