Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- medium-sized frying pan
- two salad bowls
- small bowl
Ingredients
Units Scale
DRESSING & SALAD
- 2 romaine lettuces
- 1 garlic clove
- 20 grams parmesan
- 8 grams Worcestershire sauce
- 1 tsp dijon mustard
- 100 grams yogurt
- 12 grams red wine vinegar
ROASTED TOMATOES
- 250 grams cocktail tomatoes
- 1 tbsp olive oil
- 1 garlic clove
GNOCCHI
- 400 grams soft gnocchi
- 2 tbsp olive oil
TOPPINGS
- chives
- parmesan
- black pepper
Instructions
PREPARATIONS
- Wash tomatoes, lettuce, and chives.
- Chop the chives into fine rolls and cut the lettuce into bite-sized pieces.
- Peel the garlic cloves and finely chop or press them.
- Grate the Parmesan finely.
- Line a baking tray with parchment paper.
- Preheat the oven to 200°C/392°F.
INSTRUCTIONS
- Place the tomatoes on the baking tray. Mix with 1 tablespoon of olive oil and a pressed garlic clove, and roast in the oven for about 15 minutes.
- Heat 2 tablespoons of olive oil in a medium frying pan and sauté the gnocchi until crispy.
- Meanwhile, divide the Romaine lettuce between two bowls. In a small bowl, thoroughly mix all the ingredients for the dressing. Evenly distribute the dressing over the lettuce in the two bowls, toss well to coat the lettuce with the dressing.
- Remove the tomatoes from the oven and distribute them and the gnocchi among the bowls. Toss briefly. Top everything with chives and Parmesan and serve immediately.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 10
- Cook Time: 15
- Category: SALAD
- Cuisine: ITALIAN
