Lukewarm gnocchi salad

Ingredients for 3 servings:

• 1 bunch arugula
• 200 g tomatoes, dried in oil
• 1 large onion(s), red
• 80 g olives, black
• 100 g sheep’s cheese
• 400 g gnocchi
• 2 tbsp pesto, green
• 1 tbsp balsamic vinegar, white
• pepper, black
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Antipasti – Salad with arugula and feta cheese

Drain the sun-dried tomatoes (reserving the oil) and slice the tomatoes into thin strips. Slice the onion into thin strips and dice the feta cheese. Quarter the olives and put all the ingredients in a bowl. For the dressing, mix the vinegar, pesto and 2 tablespoons of the tomato oil together, season with pepper and add to the ingredients in the bowl. Mix everything gently and then leave to marinate in the refrigerator for at least 2 hours. Before serving, roughly chop the cleaned arugula and mix it in as well. Finally, heat a little olive oil in a pan and slowly fry the gnocchi on all sides until crispy. Add the hot gnocchi to the salad and serve immediately.