Warm gnocchi salad
Ingredients
for 4 people
| 3 tbsp | white balsamic vinegar |
| 4 tbsp | olive oil |
| 1 | shallot, finely chopped |
| 1 | garlic clove, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
| oil for frying | |
| 550 g | potato gnocchi (e.g. Betty Bossi Gnocchi di patate) |
| 1 tbsp | oil |
| 280 g | tender chicken breast fillets |
| ½ tsp | salt |
| a little | pepper |
| 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 |
How it's done
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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