Rolling salad with gnocchi

Ingredients for 8 servings:

• 75 g rocket
• 5 tbsp vinegar (herb vinegar)
• 8 tbsp olive oil
• 1 tbsp mustard, sweet
• 2 tbsp mineral water
• salt and pepper
• 750 g gnocchi (refrigerated shelf)
• 750 g cherry tomatoes
• 3 packs of mozzarella, approx. 125 g each

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and dry the rocket. Pluck off the thick stalks and roughly chop the rocket. Combine the herb vinegar, oil, sweet mustard, mineral water, and rocket in a tall mixing bowl and puree with a hand blender. Season with salt and pepper. Cook the gnocchi in salted water according to the package instructions, then drain. Rinse under cold water and drain in a sieve. Transfer to a bowl and toss with the salad dressing. Rinse the cherry tomatoes and pat dry. Rinse the mozzarella and drain; cut large mozzarella balls into smaller cubes. Combine all prepared ingredients in the bowl. Tip: Always prepare the salad fresh; if it sits for more than a day, the gnocchi will become hard and floury.