
Gnocchi Salad difficulty 20 min. total time Ingredients for 4 persons 800 g Gnocchi 30 ml Olive oil 20 g Grated parmesan cheese 0.5 Bunch Basil 0.5 Bunch Parsley 0.5 Bunch Sage 100 g Rocket salad 1 Jar Kühne sundried tomatos 1 Hand full Capres 10 Green olives 2 Mozzarella 0.5 Bunch Chives 2 TBSP KÜHNE Aceto Balsamico di Modena I.G.P. Salt, Pepper Preparation Cook the gnocchi according to the package instructions. Wash and pat dry the basil, parsley and sage. Set aside half of the sage. Blend the remaining herbs with oil and Parmesan using a hand blender until smooth. Season with salt and pepper and mix with the gnocchi. Wash and pat dry the rocket (arugula). Drain the tomatoes and capers, and cut the dried Kühne sun-dried tomatoes into thin strips. Remove the remaining sage leaves from the stems. Halve the olives and tear the buffalo mozzarella into pieces. Stir everything into the herb-gnocchi mixture. Wash and pat dry the chives, then slice finely. Sprinkle the gnocchi salad with chives, drizzle with Kühne Aceto Balsamico, and serve. Nutritions Calorific value 440 kcal Protein 25.1 g Fat 24 g Carbohydrates 74.9 g