Gnocchi salad with arugula and tomatoes

Ingredients for 8 servings:

• 250 g cherry tomatoes or other fruity mini tomatoes
• 1 pack of arugula, approx. 125 g
• 1 pack of feta cheese, optional
• 3 bags of seasoning mix (salad topping “Italian style”)
• 9 tbsp olive oil
• 9 tbsp water
• 3 tbsp balsamic vinegar
• 3 packs of gnocchi, approx. 1.5 – 1.8 kg
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 27 minutes

perfect for any barbecue evening

Halve or quarter the tomatoes depending on their size. Wash the arugula, taking a handful at a time and cutting it into strips about 1-2 cm wide. Optionally, remove the feta cheese from the packaging and press it into small pieces with your fingers – the softer the feta, the better this works. For the dressing, mix the salad dressing with the water, olive oil, and balsamic vinegar. Cook the gnocchi in salted water (usually 2 minutes). Then place the gnocchi in a large bowl. Add the tomatoes, arugula, and dressing and mix well. Season with salt and freshly ground pepper to taste and add the feta, if desired. Mix everything well again. The salad tastes best when served warm. But it’s also delicious cold! The portion size refers to the salad as a side dish, e.g., with a barbecue. In general, even if you are preparing the recipe for more people, you can remember: one bag of salad dressing per pack of gnocchi.