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Gnocchi salad
This salad uses gnocchi, an Italian type of pasta made with potato. The sauce in this salad is a homemade walnut pesto, in which the cheesy taste comes from nutritional yeast. Short on time? Then use ready-made (plant-based) pesto!
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Ingredients
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500 ggnocchi
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150 gcherry tomatoes
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1red onion
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50 grocket
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2 tbspolive oil
For the pesto
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15 gbasil
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30 gwalnuts or pine nuts
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2 tbspnutritional yeast
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1garlic clove
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0,5lemon
Instructions
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Roast the walnuts (or pine nuts) in a pan, without oil, until they are fragrant or start to turn golden brown. Toss well, so that they do not burn.
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Then make the pesto by blending the basil, olive oil, garlic, lemon juice, nutritional yeast and the walnuts (or pine nuts) with a hand blender. Add some extra oil if it does not blend well. Season the pesto with salt. Set aside some walnuts or pine nuts for the garnish if desired.
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Cook the gnocchi according to the directions on the packaging. Let the gnocchi drain well when it is done.
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Cut the onion in half and then into very thin slices. Pull the onion rings loose from each other and put them in a bowl.
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Cut the cherry tomatoes into quarters and add to the onion.
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Mix the gnocchi with the pesto.
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Put some rocket on the plates and top that with the pesto gnocchi and the onion-tomato mixture. Season with pepper and salt and finish it off with some pine nuts if desired.
