A quick crispy gnocchi salad with cherry tomatoes, light mozzarella, leafy greens, and a creamy pesto dressing.
300 g Gnocchi
50 g Lettuce
100 g Cherry tomatoes
100 g Light Mozzarella
1 ½ tbsp Cottage cheese
1 ½ tbsp Low-fat quark
1 tsp Basil pesto
1 tsp Lemon juice
1 tbsp Olive oil
Fresh basil leaves
Curry powder
Paprika powder
Salt
Black pepperPlace 300 g Gnocchi in a bowl and add 1 tbsp Olive oil, Salt, Black pepper, Paprika powder, and optional Curry powder.
Mix until the Gnocchi are evenly coated.
Cook the Gnocchi in the air fryer at 390 °F for 15 minutes until golden and crispy.
Halve 100 g Cherry tomatoes and cut 100 g Light Mozzarella in small pieces.
Add 50 g Lettuce, Cherry tomatoes (halved), and Light Mozzarella pieces to a large bowl.
Mix 1 tsp Basil pesto, 1 ½ tbsp Cottage cheese, 1 ½ tbsp Low-fat quark and 1 tsp Lemon juiceto make the dressing.
Add the crispy Gnocchi to the salad bowl.
Gently toss the salad.
Fold in the dressing or drizzle it over the salad, then garnish with Fresh basil leaves if using.
Published
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