Gnocchi salad with tomatoes and mozzarella

Ingredients for 4 servings:

• 600 g gnocchi from the refrigerated section
• 800 g tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• ½ bunch basil
• 3 tbsp olive oil
• Salt and pepper, black
• some butter
• 250g mozzarella
• olive oil for drizzling

Instructions

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

tastes good to children

Wash the tomatoes, quarter them, remove the stems and seeds. Dice them into pieces about 0.5 cm thick. Peel the onion and garlic and dice finely. Finely tear the basil, setting aside a few leaves for garnish. Heat the olive oil in a pan. Sauté the onion and garlic for about 5 minutes. Add the tomatoes and basil, stir to combine, season with salt and pepper, and let cool in a large bowl. For the gnocchi, melt a little butter in a large pan. Fry the gnocchi for about 5 minutes until golden brown, then add to the tomato mixture. Let cool slightly. Drain the mozzarella, halve it, and cut each half into slices about 0.5 cm wide. Add to the salad. Let stand for about 10 minutes. Garnish with basil leaves and serve drizzled with olive oil, if desired.