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Summer Gnocchi Salad | Quick After-Work Delight
(0)
18 min
Quick
Knuspr-Küche
Ein erfrischender und cremiger Sommer-Salat aus gebratenen Gnocchi, saftigen Kirschtomaten, Mini-Mozzarella, knackigem Rucola und aromatischem Basilikumpesto. Perfekt für die schnelle Feierabendküche in unter 20 Minuten!
Ingredients
Preparation method
Fry the gnocchi until golden brown: Heat olive oil in a pan. Add the gnocchi and fry over medium to high heat for about 6–8 minutes until they are golden brown and slightly crispy all over. Remove from the pan and let cool slightly.
Prepare the ingredients: Wash and halve the cherry tomatoes. Drain the mini mozzarella well. Wash the arugula thoroughly and pat dry.
Toast the pine nuts: In a small pan without fat, toast the pine nuts over medium heat until golden yellow and fragrant. Stir constantly so they do not burn, then set aside.
Chef's tip
Tip: For a fruity note, you can also drizzle a little balsamic glaze over the salad before serving.
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