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Gnocchi salad with tomatoes and pesto

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Ingredients for 2 servings:

  • 500 g gnocchi
  • 2 handfuls of cocktail tomatoes
  • 1 handful of arugula
  • 1 garlic clove(s)
  • 3 tbsp pesto
  • e.g. Parmesan
  • some olive oil
  • salt and pepper
  • 1 tbsp butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Melt a tablespoon of butter in a pan, fry the gnocchi on both sides, and remove from the pan. Melt the diced garlic and tomatoes in the pan. Mix everything in a bowl. Now add grated Parmesan cheese and 2-3 tablespoons of pesto. Season with salt and pepper. Add a little oil if desired. The salad can be served warm or cold.

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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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