Creamy Salad with Gnocchi Croutons

Informations supplémentaires

25 min. | 508 kcal | easy | Family, Vegetarian | 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. It is possible to let the children taste the capers before adding them to the sauce.

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

fiber 5g

20%

protein 16g

saturated 5g

25%

sodium 430mg

18%

sugar 10g

trans 0g