Gnocchi salad

Ingredients for 4 servings:

• 3 red bell peppers
• 2 chili peppers, dried
• 3 garlic cloves
• 50 g pine nuts
• 5 tbsp olive oil
• 2 tbsp lemon juice
• 500 g gnocchi
• 3 tomatoes
• 1 bunch of basil
• 1 bunch of spring onions
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit). Wash the peppers, halve them, and remove the seeds and ribs. Place the peppers skin-side up on a baking sheet and bake in the oven for about 20 minutes, until the skin has dark blisters. Remove from the oven, let cool, and then peel off the skin. Finely dice one pepper and set aside. Roughly chop the other peppers for the dressing and toss them in the blender. Add the chili peppers and peeled garlic. Add the toasted pine nuts (you may want to reserve a few to add to the salad later) and oil and blend until smooth. Season with lemon juice and salt. Cook the gnocchi according to the package instructions, drain well, and rinse with cold water. Wash and finely dice the tomatoes. Pick off the basil leaves and cut into strips. Trim, wash, and finely slice the spring onions. Place the gnocchi, bell pepper pieces, tomatoes, basil and spring onions in a bowl, add the dressing, mix well and season with salt and pepper.