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🥗 Colorful Salad with Crispy Gnocchi and Raspberries

468 kcal · 30 min · 4 servings

Ingredients

• mixed leaf salad 1 pc.
• raspberries, fresh 200 g
• organic lemons 1 pc.
• mint, fresh 20 g
• olive oil 4 tbsp
• mustard 1 tsp
• honey 1 tsp
• salt pinch
• pepper, black ground pinch
• butter 2 tbsp
• gnocchi, fresh 500 g

Instructions

1. 1. Remove the hard stem from the salad greens.
2. 2. Tear the leaves into small, bite-sized pieces.
3. 3. Wash the salad greens thoroughly.
4. 4. Let the vegetables drain well.
5. 5. Rinse the raspberries gently with water.
6. 6. Wash the lemon under running water.
7. 7. Finely grate about one teaspoon of the lemon zest.
8. 8. Cut the lemon in half.
9. 9. Squeeze the juice from the lemon halves.
10. 10. Clean the mint.
11. 11. Shake the mint dry.
12. 12. Pluck the mint leaves from the stems.
13. 13. Finely chop the mint leaves.
14. 14. Add olive oil to a bowl.
15. 15. Add the lemon juice.
16. 16. Add the grated lemon zest.
17. 17. Take some mustard.
18. 18. Add the mustard to the bowl.
19. 19. Add some honey.
20. 20. Season with salt.
21. 21. Season with pepper.
22. 22. Whisk all ingredients together to make a dressing.
23. 23. Take a frying pan.
24. 24. Add the butter to the pan.
25. 25. Turn the heat to high.
26. 26. Melt the butter.
27. 27. Add the gnocchi to the pan.
28. 28. Fry the gnocchi for about 6 to 8 minutes.
29. 29. Remove the pan from the heat.
30. 30. Add the drained salad to the bowl with the dressing.
31. 31. Add the raspberries.
32. 32. Add the chopped mint.
33. 33. Toss everything gently.
34. 34. Serve the salad.

Nutrition per serving

• kcal: 468
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 58 g