Gnocchi Salad with Cherry Tomatoes, Olives, Broad Beans and Tofu
Potato Gnocchi
INGREDIENTS
- 1 package of Patarò Traditional potato gnocchi
- 4oz of cherry tomatoes
- 1/2 cucumber
- 2 oz of lima beans
- 1 tablespoon of caper berries
- 1 basil bunch
- 1/2 oz of pitted olive
- 1 tablespoon of olive oil EVO
- 2oz of tofu
- salt
- oregano
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PREPARATION:
Cook the Patarò gnocchi in salted boiling water for 1 minute, drain with the skimmer and place them on a baking sheet so that they cool quickly, anoint them with a drop of olive oil EVO.
Blanch for 1 minute the lima beans in hot water, cool them immediately in frozen water, then peel them.
Rinse the olives and the caper berries from the storage liquid, cut them in half.
Wash the cherry tomatoes and cut them in half. Peel and remove the seeds from the cucumber and cut into small cubes. Also cut the tofu into cubes.
Put all the ingredients in a bowl, add the remaining oil, a pinch of salt, a little bit of oregano and chopped basil.
Suggested Occasions:
Delight your afternoon company with this healthy light gnocchi salad.
Serves about 2
