Gnocchi salad with beans and pesto dressing

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

300 g green beans, cut in half

salted water, boiling

500 g gnocchi

250 g different coloured cherry tomatoes, cut in half

Pesto dressing

2 bunches flat-leaf parsley

50 g walnut kernels

1 dl olive oil

5 tbsp lemon juice

3 tbsp white wine

4 tbsp water

¼ tsp icing sugar

1 tsp salt

To serve

1 garlic clove, squeezed

1 organic lemon, use grated zest

salt and pepper to taste

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How it's done

Salad

Cook the beans for approx. 10 mins. in simmering salt water, drain, rinse under cool water. Prepare the gnocchi according to the packet instructions, drain, cool. Place the beans, gnocchi and tomatoes in a bowl.

Pesto dressing

Puree the parsley and all the other ingredients up to and including the icing sugar, season with salt.

To serve

Add the pesto, garlic and lemon zest to the salad, mix, season.

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«Gnocchi salad with beans and pesto dressing»

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4 people

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