Cold Gnocchi Salad with Arugula Pesto
Potato Gnocchi
INGREDIENTS
- 1 package of Patarò Traditional potato gnocchi
- 10 oz of cherry tomatoes
- 10 oz of datterino tomatoes
- 4 oz of yellow cherry tomatoes
- 2 oz of pitted taggiasca olives
- 1 bunch of fresh basil
- extra virgin olive oil
- salt
- pepper
FOR THE PESTO
- 2 ½ oz of arugula
- 1 ½ oz of parsley
- ½ oz of pine nuts
- ½ oz of crumble bread
- extra virgin olive oil
- salt
- pepper
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PREPARATION:
Add the arugula, parsley, pine nuts and crumbled bread to a blender with 3 ice cubes and blend. Slowly add the extra virgin olive oil to obtain a smooth consistency.
Cut the tomatoes and place in a bowl with plenty of olive oil, basil, salt and pepper and let it marinate for an hour.
Cook the gnocchi in salted boiling water, drain and add the cherry tomato sauce to the gnocchi.
Add the arugula pesto and mix in a large bowl.
Serve in a plate and garnish with some basil leaf.
Suggested Occasions:
Add this new dish to any outdoor meal or barbecue this season? It’s light, refreshing and a delicious recipe your family will love!☀️
Serves about 4
