Gnocchi salad

Ingredients for 4 servings:

• 500 g gnocchi from the refrigerated section
• 1 onion(s), red
• 1 bell pepper(s), yellow
• 2 large tomatoes or 10 cocktail tomatoes
• 1 handful of arugula
• 1 pack of shepherd’s cheese
• 2 tbsp walnut vinegar
• 2 tbsp balsamic vinegar
• olive oil
• salt and pepper
• some Parmesan or Grana Padano
• some basil leaves

Instructions

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

vegetarian

In a non-stick pan, fry the gnocchi in very little fat until they develop a light crust. Peel the onion, halve it, and cut it into thin half rings. Quarter the peppers, remove the seeds and white membranes, wash them thoroughly, and cut them into thin strips. Roughly dice the feta cheese. Dice the large tomatoes, halve the cherry tomatoes, or at most quarter them. In a large bowl, mix the vegetables and cheese cubes well, season with salt and pepper. Drizzle with olive oil and season with both types of vinegar. Add the still-warm gnocchi and mix everything well. Using a vegetable peeler (or a cheese grater), roughly shave off some Parmesan cheese and scatter it over the salad. Tear fresh basil leaves (they don’t need to be chopped very finely) and scatter them over the salad. It tastes best when still lukewarm. Tip: Don’t add the arugula until serving, otherwise the leaves will get mushy.