Gnocchi Chicken Pesto Salad

Ingredients for 4 servings:

• 500 g shell pasta (gnocchi)
• salt water
• 500 g chicken breast fillet(s)
• 1 large zucchini
• 250 g cherry tomatoes
• 250 g mini mozzarella
• 1 jar pesto, e.g. B. Paprika ricotta, approx. 185 g
• some salt and pepper
• possibly herbs, Italian, frozen or basil, chopped
• some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with zucchini, tomato and mozzarella

Place the gnocchi in a pot with approximately 2 liters of salted water and cook according to the package instructions, then let cool. Meanwhile, fry the chicken breast fillet in a pan with a little oil until golden brown, then let cool. Wash and peel the zucchini, cut into small cubes, and fry briefly in the pan. Wash and dice the cherry tomatoes as well. Drain the mozzarella minis. Once the gnocchi, chicken breast fillet, and zucchini have cooled, add all the ingredients to a large salad bowl. Cut the chicken breast fillet into small bite-sized pieces. Then add the mozzarella minis and the tomato pieces. Finally, top the salad with the pesto and mix everything well. If desired, you can season the salad with salt and pepper and/or add herbs.