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🥗 Gnocchi Salad with Honey Tomatoes and Arugula Pesto

427 kcal · 30 min · 4 servings

Gnocchi Salad with Honey Tomatoes and Arugula Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 °C (convection). Wash the lemon thoroughly, grate about 1 tsp of zest finely, halve it, and squeeze the juice from one half. Wash the zucchini, trim the ends, and halve it lengthwise. Then cut the halves into thin half-moons.
  2. 2. Wash the tomatoes and toss them in a baking dish together with the zucchini slices, half of the sunflower seeds, 1 tbsp honey, 1 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper. Bake in the oven for about 20 minutes. Meanwhile, bring 4 l of salted water to a boil in a pot.
  3. 3. In the meantime, wash and spin-dry the arugula. Peel the garlic. In a tall container, puree about 100 g of arugula with the garlic, lemon zest, 1 tbsp lemon juice, the remaining sunflower seeds, 2 tbsp olive oil, and 4 tbsp cold water to make a pesto. Then set aside to cool.
  4. 4. Cook the gnocchi in the boiling salted water for about 3 minutes until they float to the surface. Then they are done and can be drained. Remove the tomatoes and zucchini from the oven.
  5. 5. Toss the vegetables, gnocchi, and pesto well together in the baking dish and season with salt, pepper, 1 tsp lemon juice, and sugar. Finally, fold in the remaining arugula, plate, and serve the gnocchi salad with honey tomatoes and arugula pesto. Enjoy your meal!

Nutrition per serving