Gnocchi vegetable salad

Ingredients for 2 servings:

• 500 g gnocchi (from the refrigerated section)
• salt water
• 1 m.-large zucchini
• 2 carrots
• 1 onion(s)
• 2 tbsp olive oil for frying
• 8 cocktail tomatoes
• 2 garlic cloves
• salt and pepper
• 2 tbsp white wine vinegar
• 1 tbsp tomato paste
• e.g. basil, dried or fresh
• possibly sugar
• possibly water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with zucchini, carrots and tomatoes

Cook the gnocchi in salted water according to the package instructions. Drain the water, rinse the gnocchi briefly in cold water, and place in a salad bowl. Finely chop the onion, thinly slice the zucchini and halve or quarter them, and thinly slice the carrots. Heat the oil in a pan. Sauté the onion and carrots, then add the zucchini. The carrots will take longer to cook. Sauté the vegetables for about 10 minutes, until cooked through. Quarter the tomatoes. They don’t go in the pan; add them directly to the cooked gnocchi. Meanwhile, press the garlic and mix with salt, pepper, white wine vinegar, tomato paste, and basil. Oil isn’t needed, as the sautéed vegetables are oily enough. Add the cooked vegetables to the gnocchi and toss with the vinaigrette and tomatoes. Season to taste, adding more vinegar, salt, or tomato paste if desired. If it’s too sour or salty, add sugar and/or water. Sprinkle with basil and serve. The salad tastes great warm or cold.