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Summery Crispy Gnocchi Salad | Pesto & Mozzarella
5
(4)
20 min
Quick
Knuspr-Küche
Knusprig angebratene Gnocchi treffen auf saftige Kirschtomaten, cremigen Mini-Mozzarella, frischen Rucola und würziges Basilikumpesto. In unter 20 Minuten auf dem Tisch – perfekt für laue Sommerabende und die schnelle Feierabendküche!
Ingredients
Preparation method
Toast the pine nuts in a pan without fat until golden brown, remove and let cool.
Heat the olive oil in the pan. Add the gnocchi and fry over medium heat for approx. 8–10 minutes until golden brown and crispy all over. Salt lightly and let cool slightly.
Halve the cherry tomatoes, wash the arugula and pat dry. Drain the mozzarella and halve if necessary.
Chef's tip
After-work tip: You can also easily refine the salad with a drizzle of balsamic glaze or add grilled chicken for even more protein.
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