Cripsy Pesto Gnocchi Salad

Cripsy Pesto Gnocchi Salad

Ingredients

• 500 gram pack gnocchi

• 190 grams pesto

• 1-2 punnets cherry tomatoes, halved

• 150 grams parmesan, freshly grated

• big handful rocket or spinach

• 2 tablespoons olive oil

• salt & pepper, to taste

• balsamic vinegar, to taste

• basil leaves

• burrata, to serve

  Step One
  In a frypan over medium heat, fry gnocchi in a little olive oil until crispy. Once done to your liking, add to bowl along with pesto, rocket or spinach, parmesan and basil leaves. Mix well.

  Step Two
  Place halved cherry tomatoes on a baking tray, cut side facing up, drizzle with olive oil, salt and pepper and bake until soft and gooey.

  Step Three
  Once tomatoes are cooked, drizzle with balsamic vinegar and add to bowl with gnocchi, gently tossing together, making sure everything is covered with pesto. Serve with burrata, extra balsamic vinegar, extra basil leaves and toasted pine nuts if desired.