Prepare the gnocchi in boiling salted water according to the instructions on the packet. Drain, rinse with cold water and drain well.
Drain the pickled tomatoes. Collect the oil. Clean, wash, grate dry and cut the tomatoes in half.
Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Clean, wash and spin dry the rocket.
In a bowl, mix olive oil, 3 tablespoons of tomato oil and vinegar. Season to taste with salt and pepper.
In a large bowl, mix rocket, gnocchi, tomatoes and dressing well. Sprinkle with pine nuts and garnish with coarse pepper.