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🥗 Summer Gnocchi Salad with Parsley Pesto

480 kcal · 30 min · 4 servings

Ingredients

• Zucchini 2 pcs
• Red onions 1 pcs
• Cherry tomatoes 500 g
• Parsley, fresh 30 g
• Garlic cloves 1 pcs
• Organic limes 1 pcs
• Olive oil 2 tbsp
• Honey 8 g
• Aglio e Olio spice 5 g
• Salt pinch
• Pepper, black ground pinch
• Parmesan 20 g
• Water 8 tbsp
• Gnocchi, fresh 800 g
• Sugar pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Wash the zucchini thoroughly.
3. 3. Trim the ends of the zucchini.
4. 4. Cut the zucchini in half lengthwise.
5. 5. Slice the zucchini halves into half-moons about 0.5 cm thick.
6. 6. Cut the onion in half.
7. 7. Peel the onion halves.
8. 8. Slice the onion into thin rings.
9. 9. Wash the tomatoes.
10. 10. Rinse the parsley.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Peel the garlic.
14. 14. Roughly chop the garlic.
15. 15. Wash the lime.
16. 16. Cut the lime in half.
17. 17. Squeeze the juice from the lime.
18. 18. Mix one tablespoon of olive oil with honey in a bowl.
19. 19. Add Aglio Olio seasoning to the oil-honey mixture.
20. 20. Season the marinade with salt and pepper.
21. 21. Place the prepared vegetables in a large baking dish.
22. 22. Toss the vegetables well with the marinade.
23. 23. Bake the vegetables for about 20 minutes on the middle rack.
24. 24. Pour about two liters of water into a medium pot.
25. 25. Salt the water in the pot.
26. 26. Bring the salted water to a boil.
27. 27. Cover the pot with a lid.
28. 28. Place the parsley leaves in a tall container.
29. 29. Add the chopped garlic to the tall container.
30. 30. Crumble the parmesan roughly into the container with your fingers.
31. 31. Add two teaspoons of lime juice to the container.
32. 32. Add one tablespoon of olive oil to the container.
33. 33. Add some water to the container.
34. 34. Blend the ingredients in the tall container to make a pesto.
35. 35. Season the pesto with salt and pepper.
36. 36. Cook the gnocchi in the hot salted water for about three minutes.
37. 37. Cook the gnocchi until they are al dente.
38. 38. Wait until the gnocchi float to the surface.
39. 39. Drain the gnocchi in a colander.
40. 40. Remove the baking dish from the oven.
41. 41. Add the drained gnocchi to the warm vegetables.
42. 42. Add the pesto to the vegetables and gnocchi.
43. 43. Gently mix everything together.
44. 44. Season the salad with salt.
45. 45. Season the salad with pepper.
46. 46. Add a pinch of sugar to the salad.
47. 47. Add one teaspoon of lime juice to the salad.
48. 48. Serve the gnocchi salad on plates.
49. 49. Serve the salad.

Nutrition per serving

• kcal: 480
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 66 g