John Myers
Gnocchi and Zucchini Salad
The perfect gnocchi and zucchini salad recipe with a picture and simple step-by-step instructions.
for the dressing:
- 1 Pc. Zucchini
- 1 Pc. Paprika
- 1 Pc. Onion
- 2 tbsp Olive oil
- Salt pepper
- 0,5 bunch Basil
- 30 g Parmesan, freshly grated
- 1 Pc. Garlic clove, finely chopped
- 2 tbsp White wine vinegar
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 3 tbsp Vegetable broth
- Salt pepper
- Cook the gnocchis in boiling salted water according to the package instructions, then drain and rinse with cold water.
- Cut the zucchini into thin half slices or small cubes. Also chop the bell pepper and onion into small pieces. Fry the vegetables in a pan in olive oil. Season with a little salt and pepper. If you like, you can add some vegetable grill spices, dried Italian herbs or something similar.
- Puree the ingredients for the dressing. Mix the gnocchi with the vegetables and dressing. Sprinkle with basil and Parmesan cheese.
- The salad tastes lukewarm and with ciabatta also as a main course. Cold it is ideal as a grill side dish or to take with you to the bathing pond.
- With the dressing you can also add 1 tbsp sweet chilli sauce, or a little ketchup instead of tomato paste.
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