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Creamy pesto and pumpkin gnocchi salad
Creamy pesto and pumpkin gnocchi salad
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Whip up a creamy pesto gnocchi salad in 10 minutes, finished with buttermilk and feta for $4.20 per serving!
Ingredients:
  • 55g (1/4 cup) bought basil pesto
  • 125ml (1/2 cup) buttermilk
  • 500g pkt pumpkin gnocchi
  • 55g (1/3 cup) pine nuts
  • 250g cherry tomatoes
  • 1 small red onion
  • 100g Fetta Cubes in Oil
  • 60g baby rocket
Instructions:
  • Start by boiling water in the kettle. Next, heat a large non-stick frying pan over high heat.
  • Combine the pesto and buttermilk in a jug while the pan is heating up.
  • In a large saucepan over high heat, carefully pour the boiling water, making sure not to overfill. Add the gnocchi and cook until they float to the surface. Drain thoroughly.
  • Toast pine nuts in a hot frying pan for 1-2 minutes until lightly golden, then remove from pan.
  • Incorporate the butter and gnocchi into the pan, then cook while tossing for 5 minutes or until crispy.
  • While the gnocchi is cooking, cut the tomatoes in half and thinly slice the onion. Arrange them on serving plates, then add feta cheese and arugula. Toss everything together to combine.
  • Gently toss in the gnocchi, then top with pesto dressing and pine nuts. Bon appétit!

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