Lemon gnocchi salad

Lemon gnocchi salad

Total: 15 min. | Active: 15 min.
vegetarian, lactose-free
Nutritional value / person: 476 kcal
, Fat: 16 g
, Carbohydrate: 67 g
, Protein: 13 g
This lemon gnocchi salad brings the taste of summer to your plate. Golden-brown gnocchi combined with peppery rocket and an intense lemon dressing – not too heavy for warm days, yet still filling thanks to the gnocchi. Whether you make it as a main course or a side, this fuss-free dish is perfect for al fresco dining!

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

1 organic lemon, grated zest and the juice
2 tbsp olive oil
1 tbsp maple syrup
50 g grated Parmesan
salt and pepper to taste

Salad

1 tbsp clarified butter
800 g potato gnocchi
100 g rocket
300 g cherry tomatoes, cut in half or into quarters
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How it's done

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Dressing

In a bowl, mix the lemon zest, lemon juice and all the other ingredients up to and including the Parmesan. Season the sauce.

Salad

Heat a little clarified butter in a wide non-stick frying pan. Reduce the heat, fry the gnocchi for approx. 5 mins. until golden brown. Add the gnocchi, tomatoes and rocket to the dressing, mix. Serve the salad warm or cold.

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