Warm gnocchi salad

Warm gnocchi salad

Total: 30 min. | Active: 30 min.
Nutritional value / person: 589 kcal
, Fat: 35 g
, Carbohydrate: 4 g
, Protein: 26 g

Ingredients

4 people

Hint:


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

Dressing

3 tbsp white balsamic vinegar
4 tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
¼ tsp salt
a little pepper

Gnocchi

oil for frying
550 g potato gnocchi (e.g. Betty Bossi Gnocchi di patate)

Chicken

1 tbsp oil
280 g tender chicken breast fillets
½ tsp salt
a little pepper

Salad

200 g cherry tomatoes, quartered
100 g pitted green olives, finely chopped
60 g capers, drained, finely chopped
100 g feta, crumbled
½ bunch basil, leaves torn off
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How it's done

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Dressing

In a bowl, mix the balsamic with all the other ingredients up to and including the garlic, season.

Gnocchi

Heat the oil in a non-stick frying pan. Stir fry the gnocchi in batches for approx. 5 mins., add to the dressing.

Chicken

Heat the oil in the same pan. Fry the chicken fillets for approx. 4 mins. on each side. Remove from the pan, allow to cool slightly, cut into strips, add to the gnocchi.

Salad

Add the tomatoes and all the other ingredients up to and including the basil to the bowl with the gnocchi, mix.

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