Gnocchi tomato salad with green pesto

Ingredients for 2 servings:

• 500 g gnocchi
• 600 g tomatoes, fresh
• 4 handfuls of arugula
• 8 tomatoes, dried, in oil
• 5 tsp basil pesto
• 1 shot of balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

great for using up leftovers

Wash and chop the tomatoes. I like to use several different small varieties, but it’s up to you. Wash the arugula and cut it into bite-sized pieces and add it to the tomatoes. Then chop the pickled tomatoes and add them. Pour the pesto over the tomatoes and toss with the balsamic vinegar. Cook the gnocchi and add them to the salad. Of course, you can omit certain parts of the recipe or adapt it as you like. You don’t really need any oil for the salad, as the tomatoes release a lot of juice, and the dried tomatoes and the pesto already contain oil. I like to add some sunflower seeds.