John Myers
Gnocchi and Tomato Salad
The perfect gnocchi and tomato salad recipe with a picture and simple step-by-step instructions.
- 400 g Gnocchi
- 20 piece Cocktail tomatoes
- 2 Spring onions
- 150 g Bacon
- 100 g Cucumber
- 1 Handful Sunflower seeds
- 0,5 bunch Flat leaf parsley
- 0,5 bunch Dill
- Salt
- Pepper from the grinder
- 2 tbsp Oil (e.g. walnut oil)
- Vinegar (e.g. tomato vinegar)
- Bring the water to the boil in a large saucepan with a little salt. Cook the gnocchi according to the instructions on the packet, drain and allow to cool, the gnocchi may still be lukewarm.
- Wash and halve the cocktail tomatoes, wash the spring onions and cut into rings, wash the cucumber and cut into thin slices.
- Wash and roughly chop the parsley and dill.
- Toast the sunflower seeds in a pan without oil until they smell and turn golden-yellow, remove.
- In the same pan, fry the diced bacon briefly without oil. Mix the gnocchi, vegetables, bacon, sunflower seeds, dill and parsley in a bowl. Add the oil and season with salt, pepper and vinegar.
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