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Gnocchi salad with tomato mozzarella

updated

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Ingredients for 5 servings:

  • 1 kg gnocchi from the refrigerated section
  • salt water
  • 3 balls of mozzarella
  • 300 g cherry tomatoes, mixed (yellow, red, date tomatoes)
  • 350 g cocktail tomatoes (Mini Roma tomatoes)
  • 300 ml Miracle Whip so light
  • 150 g mozzarella (mini)
  • some basil leaves
  • possibly salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the gnocchi in salted water according to the package instructions. Cut the three mozzarella balls into small cubes. Set one of the finely chopped mozzarella balls aside. Halve or quarter the tomatoes and drain well in a sieve. Add one of the large mozzarella balls to the hot gnocchi and let it melt. Then add the Miracle Whip and chill the mixture. Stir the tomatoes, basil leaves, the mozzarella mini balls, and the remaining mozzarella cubes into the cold mixture. Season to taste with salt and pepper and let stand if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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