Gnocchi salad with tomato vinaigrette

Ingredients for 3 servings:

• salt and pepper
• 250 g chicken breast fillet(s)
• 4 tbsp olive oil
• 400 g potato gnocchi
• 1 bunch of spring onions
• basil
• 1 garlic clove(s)
• 1 onion(s)
• 4 tbsp balsamic vinegar
• 4 tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

Boil about 1 liter of salted water. Add the gnocchi to the boiling water and cook until they float to the top. Drain. Wash and dice the meat. Fry in 2 tablespoons of hot oil for about 3 minutes. Add the gnocchi to the meat in the pan and fry for about 2 minutes, stirring occasionally. Wash, quarter, deseed, and finely dice the tomatoes. Peel and finely dice the garlic and onion. Place both in a vinaigrette shaker or screw-top jar. Add 2 tablespoons of oil, salt, pepper, and vinegar and shake vigorously. Trim the spring onions and slice them into fine rings. Chop a few basil leaves and add them. Pour the vinaigrette over the tomatoes, spring onions, and basil and mix. Fold in the gnocchi and meat, season to taste. Let stand for about 10 minutes.