Description
A refreshing salad combining gnocchi and pesto.
Ingredients
Scale
- 500g gnocchi
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook gnocchi according to package instructions.
- Drain and rinse gnocchi under cold water.
- In a large bowl, mix gnocchi with pesto.
- Add cherry tomatoes and mozzarella balls.
- Drizzle with olive oil and season with salt and pepper.
- Toss gently to combine.
- Sprinkle toasted pine nuts on top before serving.
Notes
- Serve chilled or at room temperature.
- Can be stored in the refrigerator for up to 2 days.
- Add grilled chicken for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Gnocchi Pesto Salad, Italian Salad, Summer Salad