for 4 people

Gnocchi

90 g	pesto rosso (red pesto)
½ dl	balsamic vinegar
½ dl	water
1 tbsp	olive oil
600 g	potato gnocchi

Salad

80 g	dried tomatoes in oil, drained, cut into strips
160 g	mozzarella pearl
80 g	pitted black olives, cut in half
¼ tsp	salt
a little	pepper

To serve

50 g	rocket
200 g	pink tuna in brine, drained

How it's done

Gnocchi

Add the pesto, balsamic and water to a bowl, mix. Heat the oil in a non-stick frying pan. Add the gnocchi, fry for approx. 5 mins. Remove, add to the pesto, mix, leave to cool slightly.

Salad

Add the tomatoes to the gnocchi along with all the other ingredients up to and including the pepper, mix.

To serve

Plate up the gnocchi salad with the rocket and tuna.

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