Fry gnocchi
Short-fried gnocchi remain in the salad more tender but firm than just cooked.
Italian Recipe
Gnocchi salad with tomatoes and mozzarella
For this summer Gnocchi salad, gnocchi is cooked or directly fried, mixed with cherry tomatoes, mini mozzarella, rucola, basil and balsamic olive oil dressing.
Total time
25 min
Calories
540 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Gnocchi salad with tomatoes, mozzarella and basil
Gnocchi salad should taste lukewarm or cooled fresh. After cooking, fry the gnocchi briefly so that they become slightly crispy on the outside. The dressing only comes in when the gnocchi are no longer hot, otherwise the rucola collapses.
Vegetarian Dinners
Lunch
Summer Recipes
Pasta
Recipe
Gnocchi salad with tomatoes and mozzarella
Gnocchi salad with tomatoes and mozzarella is better if the gnocchi are fried briefly. So they get bite and do not water the salad.
Ingredients
4 servings
Method
-
1
Fry Gnocchi
Cook gnocchi according to the package or fry directly in some oil golden brown. Then let cool lukewarmly.
-
2
Stir dressing
Mix olive oil, balsamic bianco, honey, salt and pepper with a dressing.
-
3
Mix salad
Mix tomatoes, mozzarella, basil and gnocchi with the dressing.
-
4
Add Rucola
Put in Rucola just before serving to keep it fresh.
-
5
Flavouring
Round off with salt, pepper and some olive oil. Serve lukewarm or cold.
Kitchen know-how
Tips for Gnocchi salad with tomatoes and mozzarella
Mix Rucola Late
Rucola collapses quickly, just before serving.
Do not exaggerate dressing
Too much dressing makes Gnocchi heavy. First mix, then season.
Variations
How to adapt this recipe
Replace part of the dressing by basil pesto. Then use less salt.
Zucchini or peppers from the grill fit well, but should be blended in cooled.
Nutrition per serving
540kcal
68.0 gCarbohydrates
18.0 gProtein
22.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gnocchi salad with tomatoes and mozzarella
It tastes lukewarm and cold. Rucola and Mozzarella should only be added after cooling.
Roasting is not mandatory, but gives more bite and prevents the salad from appearing soft.
Yes, prepare gnocchi and dressing. Mix Rucola just before serving.
Cherry tomatoes or date tomatoes are good because they are aromatic and do not release too much water.
Keep cooking