Gnocchi salad with beans and pesto dressing

Name: Gnocchi salad with beans and pesto dressing
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: ¼ tsp icing sugar; 300 g green beans; 250 g different coloured cherry tomatoes; 2 bunch flat-leaf parsley; 50 g walnut kernels; 1 garlic cloves; 1 organic lemons; 1 dl olive oil; 500 g gnocchi; 5 tbsp lemon juice; 1 tsp salt; salt and pepper to taste; 3 tbsp white wine

salad

Total: 35 min. | Active: 35 min.

vegetarian, lactose-free

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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.

Nadja - LouMalou

Ingredients

for 4 person

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 bunch	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

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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