Warm gnocchi salad with zucchini, eggplant, feta and pine nuts

Ingredients for 2 servings:

• 1 pack of gnocchi from the refrigerated section
• 1 eggplant(s)
• 1 zucchini
• 50 g pine nuts
• 100 g feta cheese
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 handful of basil leaves
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple and vegetarian

Roast the pine nuts without oil. Slice the zucchini into slices and fry in a little olive oil, remove from the pan and set aside. Dice the eggplant and fry in olive oil, remove from the pan and set aside. Dice the feta and roughly chop the herbs. Cook the gnocchi according to the package instructions, drain, and place in a bowl. Add the zucchini, eggplant, feta, pine nuts, and herbs. Make a dressing with olive oil, balsamic vinegar, salt, and pepper and drizzle over the gnocchi. Mix gently and serve immediately.