savory

Lukewarm Greek Gnocchi Salad

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Is it already Monday again? Time is really flying. Here is this week’s recipe from the category “quick meals for students who have exam weeks coming up but still want to eat (healthy)” ๐Ÿ˜‰ Roasted gnocchi really are one of my go-to dish for busy weeks, especially in the summer when you can put them into fresh Mediterranean salads. This time I gave the salad a touch of Greek cuisine, and roasted zucchini, garlic, onions and feta really did a great job taking my taste buds and mind right to the Mediterranean… So, if you want to have a culinary journey in a busy week, go ahead and give this recipe a try ๐Ÿ™‚

200 g Gnocchi
1 zucchini
6 tomatoes
1/2 large red onion
1 clove of garlic
4 tbsp (green) olives
4 tbsp feta cubes
1 tsp chopped chives
Balsamic vinegar, olive oil, salt, pepper

Heat olive oil and a piece of butter in a pan and add the gnocchi to roast them gently until they are golden brown. In the meantime, wash the zucchini and cut in cubes. Heat olive oil in a sauce pan and start roasting the zucchini. When they start turning color, press the garlic to the zucchini and continue roasting until they turn golden. In the meantime, cut the onion into half rings and the tomatoes into cubes. Transfer everything including olives and feta to a bowl and season with salt, pepper and balsamic vinegar.

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