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Gnocchi salad with arugula pesto

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Ingredients for 4 servings:

  • 400 g gnocchi
  • 200 ml cream
  • 3 tsp pesto (arugula pesto)
  • 100 g mini mozzarella
  • 2 tsp vinegar (fig vinegar)
  • ½ tsp sugar
  • 2 eggs, hard-boiled
  • 130 g dried tomatoes in oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 18 minutes

a quick and filling salad

Cook the gnocchi in salted water according to the instructions. They only need a very short cooking time and will be done in about 3 minutes. Chop the eggs and sun-dried tomatoes. Leave the mozzarella as is. Whisk the cream with the pesto, sugar, vinegar, salt, and pepper until smooth. Place the gnocchi and all the solid ingredients in a covered bowl. Pour the dressing over them, cover, and let stand for one hour. Turn the bowl upside down occasionally. This way, nothing gets mushy and the salad retains its appearance.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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