Basil gnocchi on salad

Name: Basil gnocchi on salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 bunch/pot of basil; 1⁄8 l Milk; 40 g Butter; 7-10 Tbsp salt, pepper; 125 g Durum wheat semolina; 2 Eggs (Gr. M); 150 g Arugula; 100 g cherry tomatoes; 2 TABLESPOONS Balsamic vinegar; 1⁄2 Tsp liquid honey; 3 TABLESPOONS good olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 bunch/pot of basil
1⁄8 l Milk
40 g Butter
7-10 Tbsp salt, pepper
125 g Durum wheat semolina
2 Eggs (Gr. M)
150 g Arugula
100 g cherry tomatoes
2 TABLESPOONS Balsamic vinegar
1⁄2 Tsp liquid honey
3 TABLESPOONS good olive oil

Directions

1
Wash and shake the basil dry, chop finely. Bring milk, butter, approx. 1⁄2 TL salt and some pepper to the boil. Sprinkle in semolina and stir with a wooden spoon until the mixture comes off the bottom of the pot.
2
Rinse and drain the beans. Wash the rosemary, dab dry and pluck and chop the needles from 2 twigs. Peel onions and garlic. Dice onions, chop garlic. Heat 2 tablespoons of oil.
3
Form approx. 12 dumplings from the semolina mixture with two moistened tablespoons and cook in a wide pot in boiling salted water for 8-10 minutes.
4
In the meantime, sort out the rocket, wash and drain well. Wash and halve the tomatoes. Mix vinegar, honey, salt and pepper. Fold in the oil. Mix rocket, tomatoes and vinaigrette. Arrange on four plates.
5
Remove the finished dumplings with a skimmer, drain briefly on kitchen paper and arrange on the salad.