Gnocchi salad

Cooking Salads Gnocchi salad

Potato gnocchi are a surprisingly easy way to bulk out this vibrant side salad.

Lables: Vegetarian Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220C/200C fan-forced. Place potato on a baking tray lined with baking paper. Spray with oil. Bake for 12 to 15 minutes or until tender.
  2. Meanwhile, cook gnocchi in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water. Transfer to a bowl.
  3. Add potato, tomato, capsicum, spinach, basil, oil and lemon juice to gnocchi. Toss to combine. Serve.

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1 small orange sweet potato, thinly sliced
Olive oil cooking spray
625g fresh potato gnocchi
250g baby roma tomatoes, quartered
150g roasted red capsicum, thinly sliced
50g baby spinach
1/3 cup shredded fresh basil leaves
3 tsp olive oil
2 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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