Ricotta-basil noodles on rocket tomato salad with pine nuts

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 10 Basil leaves
  • 2 Eggs (size M)
  • 250 g Ricotta
  • 120 g grated parmesan cheese
  • 100 g Breadcrumbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Butter or margarine
  • 120 g cherry tomatoes
  • 100 g Rocket
  • 50 g Pine nuts
  • 2 TABLESPOONS Balsamic vinegar
  • 2 TABLESPOONS Olive oil

Directions

  1. 1

    Beat the eggs into a mixing bowl. Wash the basil leaves, dab dry and add to the eggs. Puree with a blender. Add ricotta, parmesan and breadcrumbs. Season with salt and pepper.

  2. 2

    Spoon off the dumplings with a spoon and let them simmer in light boiling water for about 5 minutes. Take them out and let them drip off. Heat the fat in a pan. Fry the gnocchi in it until golden brown.

  3. 3

    Wash and halve the tomatoes. Clean and wash the rocket. Roast pine nuts in a pan without fat and take them out. Mix the rocket, tomatoes and pine nuts. Season vinegar with salt and pepper, fold in oil.

  4. 4

    Mix the vinaigrette into the salad. Spread the salad on the plates and arrange the dumplings on top.

Nutrition Facts

KCAL
520 kcal
CARBS
24 g
FATS
35 g
PROTEINS
25 g