Gnocchi salad with beans and pesto dressing

Gnocchi salad with beans and pesto dressing

Total: 35 min. | Active: 35 min.
vegetarian, lactose-free
Nutritional value / people: 575 kcal
, Fat: 35 g
, Carbohydrate: 49 g
, Protein: 11 g

Quick, simple, fresh, crunchy and summery. A colourful, cheerful summer salad. Filling and yet light, thanks to the lemon and crunchy beans. The pesto dressing can easily be prepared in advance. The salad can also be prepared a day ahead of time. Add a little water and oil to add a shine.


4 people


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:

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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

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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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