Gnocchi salad with red pesto

Gnocchi are small, round, quickly made and delicious – and with homemade pesto, this dish gets a personal touch too. The combination of Basil and Rucola provides a subtly nutty and slightly peppery flavour.

15
 Min. |   
4
 Portions

Ingredients

  • 1 kg Gnocchi
  • 100 g Rucola from the Seedbar Pesto
  • 1 tbsp olive oil

For the red pesto:

  • 180 g sun-dried tomatoes in oil
  • 1 Seedbar Pesto
  • Optional: 1 Seedbar Bull's Blood
  • 2 cloves of garlic
  • 50 g pine nuts
  • 50 ml water
  • 3 tbsp tomato paste
  • 1 tbsp balsamic cream
  • 1 tsp salt
  • Optional: pepper

€7.99

per pack (3 Seedbars)

Bull's Blood

3
-
4
weeks to harvesting

€8.99

per pack (3 Seedbars)

Inner Peace

4
-
5
weeks to harvesting

€8.99

per pack (3 Seedbars)

Vitality

4
-
5
weeks to harvesting

€8.99

per pack (3 Seedbars)

Step 1

Harvest the Rucola. Fry the gnocchi with a little oil in a pan for 3-5 minutes until golden brown and set aside.

Step 2

For the pesto, place all the ingredients listed in a blender and blend until no chunks remain. If the pesto is a little dry, add a little more water.

Step 3

Mix everything together in a bowl and serve slightly warm or cold.

Recipe provided by Tanith Schmelzeisen. You can find the recipe on her website, too.

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