Warm gnocchini and avocado salad with garlic dressing

Ingredients for 4 servings:

• 500 g gnocchi, halved or better small gnocchini
• 1 avocado(s), ripe
• 4 tomatoes
• 1 red bell pepper(s)
• 1 spring onion(s)
• 1 large carrot(s)
• 3 tbsp olive oil
• 2 tbsp vinegar (white wine vinegar) or lemon juice
• 2 garlic cloves
• Sage, fresh
• 1 bunch of chives
• Salt and pepper, black from the mill
• Butter, for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

A summery – fresh salad that can replace a main meal

First, wash and trim all the vegetables except the avocado. Quarter and deseed the tomatoes, and cut the flesh into small cubes. Finely dice the bell pepper and carrot in the same way. Halve the spring onion lengthwise and finely slice. Mix everything in a large salad bowl. For the dressing, mix the oil with vinegar or lemon juice, salt, pepper, and crushed garlic. Heat plenty of butter in a non-stick pan. Finely chop the sage leaves. When the butter foams, add the sage and gnocchini and brown lightly all over over medium heat, stirring frequently! Meanwhile, halve the avocado, remove the pit, and peel the skin. Finely dice the avocado and add to the salad. Do not use the avocado too early, otherwise it will brown very quickly! Once it’s diced, you should continue cooking fairly quickly. When the gnocchini have an even, light-brown crust, pour the dressing over the salad, fold in the hot gnocchini, sprinkle with the finely chopped chives, and serve immediately. The salad must be eaten immediately, otherwise the gnocchini will absorb moisture and become mushy! Note: The specified quantities are sufficient for 4 people as a side dish or 2 people as a main meal. Drink suggestion: Serve with a light, fresh white wine, such as Riesling, Silvaner, or Gutedel.