Gnocchi salad with rocket salad and dried tomatoes

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3.6 77
There's a barbecue this weekend? The right salad for this is found here: This gnocchi salad with dried tomatoes is wonderfully aromatic and easy to prepare.
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 pck. (400 g each) Potato gnocchi from the chiller cabinet
  • 7-10 Tbsp salt and pepper
  • 1 glass (à 370 ml) pickled, dried tomatoes in oil
  • 300 g Cherry tomatoes on the panicle
  • 60 g Pine nuts
  • 2 Federation Arugula
  • 4 TABLESPOONS Olive oil
  • 4 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Prepare the gnocchi in boiling salted water according to the instructions on the packet. Drain, rinse with cold water and drain well.

  2. 2

    Drain the pickled tomatoes. Collect the oil. Clean, wash, grate dry and cut the tomatoes in half.

  3. 3

    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.

  4. 4

    In a bowl, mix olive oil, 3 tablespoons of tomato oil and vinegar. Season to taste with salt and pepper.

  5. 5

    In a large bowl, mix rocket, gnocchi, tomatoes and dressing well. Sprinkle with pine nuts and garnish with coarse pepper.

Nutrition Facts

KCAL
520 kcal
CARBS
67 g
FATS
19 g
PROTEINS
14 g