Ricotta-basil noodles on rocket tomato salad with pine nuts

Name: Ricotta-basil noodles on rocket tomato salad with pine nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 10 Basil leaves; 2 Eggs (size M); 250 g Ricotta; 120 g grated parmesan cheese; 100 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 120 g cherry tomatoes; 100 g Rocket; 50 g Pine nuts; 2 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Olive oil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

10 Basil leaves
2 Eggs (size M)
250 g Ricotta
120 g grated parmesan cheese
100 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
120 g cherry tomatoes
100 g Rocket
50 g Pine nuts
2 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Olive oil

Directions

1
Beat the eggs into a mixing bowl. Wash the basil leaves, dab dry and add to the eggs. Puree with a blender. Add ricotta, parmesan and breadcrumbs. Season with salt and pepper.
2
Spoon off the dumplings with a spoon and let them simmer in light boiling water for about 5 minutes. Take them out and let them drip off. Heat the fat in a pan. Fry the gnocchi in it until golden brown.
3
Wash and halve the tomatoes. Clean and wash the rocket. Roast pine nuts in a pan without fat and take them out. Mix the rocket, tomatoes and pine nuts. Season vinegar with salt and pepper, fold in oil.
4
Mix the vinaigrette into the salad. Spread the salad on the plates and arrange the dumplings on top.