Gnocchi salad with pine nuts and dried tomatoes

Ingredients for 4 servings:

• 800 g gnocchi
• 50 g pine nuts
• 1 jar tomatoes, dried in oil
• 100 g arugula
• 1 small onion(s)
• 7 tbsp olive oil
• 2 tbsp balsamic vinegar, dark
• Salt
• 1 tsp basil, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

a great summer salad

Prepare the gnocchi according to the instructions and let cool. Tip: If you’re in a hurry, you can also rinse them under cold water after cooking. Roast the pine nuts without oil in a pan until they are just golden brown. Drain the sun-dried tomatoes and cut into small cubes. Wash the arugula, sort through them, and chop coarsely if necessary. The leaves can be 6 to 7 cm long; they should only be chopped coarsely so that they can be easily pulled onto a fork. Finely dice the onion. Place everything in a bowl and toss with olive oil, balsamic vinegar, salt, and basil. Season to taste. Tips: If you’re preparing the salad in advance but plan to eat it later, we recommend adding the arugula at the very end, after adding the oil and vinegar, and tossing it just before serving. You can also refine the salad with a few fine strips of Serrano ham or shaved Parmesan cheese.