Quantity
2 plates
Ingredients
500 grams Gnocchi
75 grams Salad mixture
25 grams of Arugula
25 grams of Lollo Rosso
25 grams of Swiss chard
100 grams White cheese
5 Cherry tomatoes
Quite a lot of sunflower oil
To taste Pepper
0.5 tsp Salt
Materials
Oven and oven plate
Large flat pan
Pan for a minimal 1-liter water
Sieve or large plate
Preparation
Bring a large pan with water and the salt to a boil.
When the water is boiling, add the gnocchi to the water. Separate the gnocchi when they're sticked together.
When the gnocchi floats, get them out the water and place them in a sieve or plate and let them dry. Wash the tomatoes and cut them in half. Lay them with the flat side up in an oven plate.
Crumble a little bit of the cheese, mix the crumbled cheese with the same amount of oil and pepper to taste.
Instead of white cheese, you can also use feta cheese.
Put the oil and cheese mixture on top of the tomatoes.
Place the tomatoes for 15 minutes in an oven or grill of 225ºC, until they're a little bit grilled.
Put a generous amount of oil in a flat pan, let it warm up on medium/high flame.
Add the gnocchi to the pan, make sure they don’t stick together when you put them in the pan.
Bake the gnocchi until they form a crispy layer, this will take around 15 minutes.
If the gnocchi sticks to the bottom of the pan from the moment of putting them in the pan, they were to wet. Best to do is to take a new pan with oil and bake the gnocchi in the clean pan.
Cut the cheese in smaller pieces.
I like to make flat squares, so they can mix well with the salad.
Wash the salad mixture and add it to the serving bowls.
Add the gnocchi, tomatoes, and cheese.
If you want something extra you can add a tablespoon of capers.
Did You Try This Recipe? Let me know if you like it! Comment below and share a picture with #WithChanTea
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