Gnocchi salad with rocket salad and dried tomatoes

Name: Gnocchi salad with rocket salad and dried tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 pck. (400 g each) Potato gnocchi from the chiller cabinet; 7-10 Tbsp salt and pepper; 1 glass (à 370 ml) pickled, dried tomatoes in oil; 300 g Cherry tomatoes on the panicle; 60 g Pine nuts; 2 Federation Arugula; 4 TABLESPOONS Olive oil; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

There's a barbecue this weekend? The right salad for this is found here: This gnocchi salad with dried tomatoes is wonderfully aromatic and easy to prepare.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 pck. (400 g each) Potato gnocchi from the chiller cabinet
7-10 Tbsp salt and pepper
1 glass (à 370 ml) pickled, dried tomatoes in oil
300 g Cherry tomatoes on the panicle
60 g Pine nuts
2 Federation Arugula
4 TABLESPOONS Olive oil
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp Pepper

Directions

1
Prepare the gnocchi in boiling salted water according to the instructions on the packet. Drain, rinse with cold water and drain well.
2
Drain the pickled tomatoes. Collect the oil. Clean, wash, grate dry and cut the tomatoes in half.
3
Roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Clean, wash and spin dry the rocket.
4
In a bowl, mix olive oil, 3 tablespoons of tomato oil and vinegar. Season to taste with salt and pepper.
5
In a large bowl, mix rocket, gnocchi, tomatoes and dressing well. Sprinkle with pine nuts and garnish with coarse pepper.