Short
Arnold
Lara MRevised Gnocchi Salad Recipe
September 14th 2006 11:47
I’ve made this a few times now and perfected it to a fine art. This is a really delicious meal which is very filling and can be served cold and therefore can be prepared well in advance if necessary. Perfect for dinner, a picnic lunch or to take along to a function with the intention of impressing your friends or relatives.
Ingredients:
2 Cups of Pumpkin
10 Basil Leaves
Pine Nuts
1 Packet Potato Gnocchi
150 Grams of Fetta Cheese
Kalamata Olives
1 Bunch of Rocket
¼ Cup of Parmesan Cheese
Pesto Sauce
Olive Oil
Method:
Roughly chop a pumpkin until it fills approximately 2 cups. Spread evenly across a shallow oven proof dish and drizzle with olive oil. Place in a preheated oven at 200 degrees Celsius for approximately twenty minutes or until roasted and soft. Meanwhile boil a large pot of water and add the gnocchi. It should only take 5-10 minutes for the gnocchi to cook and soften. Pour the gnocchi into a colander and douse with cold water. Wash the rocket and basil and roughly chop them before adding them to the serving bowl. Grate the parmesan cheese and add with as many kalamata olives as you choose and as many pine nuts as you can afford. Roughly chop the fetta cheese and also add this with the pumpkin to the bowl. Add the gnocchi, smother with pesto sauce and toss. Its tastes delicious!
2 Cups of Pumpkin
10 Basil Leaves
Pine Nuts
1 Packet Potato Gnocchi
150 Grams of Fetta Cheese
Kalamata Olives
1 Bunch of Rocket
¼ Cup of Parmesan Cheese
Pesto Sauce
Olive Oil
Method:
Roughly chop a pumpkin until it fills approximately 2 cups. Spread evenly across a shallow oven proof dish and drizzle with olive oil. Place in a preheated oven at 200 degrees Celsius for approximately twenty minutes or until roasted and soft. Meanwhile boil a large pot of water and add the gnocchi. It should only take 5-10 minutes for the gnocchi to cook and soften. Pour the gnocchi into a colander and douse with cold water. Wash the rocket and basil and roughly chop them before adding them to the serving bowl. Grate the parmesan cheese and add with as many kalamata olives as you choose and as many pine nuts as you can afford. Roughly chop the fetta cheese and also add this with the pumpkin to the bowl. Add the gnocchi, smother with pesto sauce and toss. Its tastes delicious!
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Comment by Anonymous
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Comment by Anonymous