Creamy Salad with Gnocchi Croutons
with cherry tomatoes, grilled zucchini, almonds and capers
Informations supplémentaires
25 min.
|
508 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the zucchini. Cut the cherry tomatoes in half. Chop the capers. Thinly slice the lettuce.
2. Toast the almonds
Heat a pan over medium-high heat. Roast the almonds 2-3 minutes until golden brown. Remove from the pan.
3. Cook the gnocchi
Add a generous drizzle of oil to the pan. Add the gnocchi and cook 7-9 minutes or until browned and crispy. Add salt. Remove from the pan and put on absorbent paper.
4. Make the sauce
Mix the mayonnaise with the capers, 2 2P | 3 3P tbsp of Balsamic vinegar and 1-2 tbsp of water.
5. Cook the zucchini
Mix the zucchini with a drizzle of oil, salt and pepper. Grill or roast in a pan for 2-3 minutes over medium-high heat on each side until browned.
6. Plate your dish
Mix the lettuce with the sauce and all the other ingredients. Add salt and pepper to taste. Bon appétit!
1unitGnocchi
1unitRomaine Lettuce Heart(s)
200gMulticolor Cherry Tomatoes
1unitZucchini(s)
30gGrana Padano Cheese
30mlSlivered Almonds
1unitCapers
45mlMayonnaise
What you need
pan, bowls, tongs
508 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
23g
35%
cholesterol
16mg
5%
fiber
5g
20%
protein
16g
saturated
5g
25%
sodium
430mg
18%
sugar
10g
trans
0g