Saladby juliaschiebackImported from the web
Tender potato gnocchi tossed with fresh vine tomatoes, rich sun-dried tomatoes, diced red onion, and crumbled feta, dressed in a vibrant, creamy lemon-spinach avocado pesto with tender baby spinach leaves folded throughout.
Estimated — this recipe has an ingredient we could not weigh, so the figures come from an AI estimate rather than the ingredient list.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
800gGnocchiBoil 800g gnocchi in a pot of salted boiling water according to the packet instructions for 2–3 minutes until they float to the surface, then drain and set aside to cool completely.
16Vine tomatoes
8Sun-dried tomatoes
100gFeta
1Red onionCut 16 vine tomatoes into halves, slice 8 sun-dried tomatoes into bite-sized strips, dice 1 red onion, crumble 100g feta, and wash the spinach.
100gSpinach
1Lemon
2 cloveGarlic
1Avocado
50gWalnuts
1 tbspOlive oil
1 tbspNutritional yeast flakes
½ tspSalt
½ tspBlack pepperCombine 100g spinach, 1 lemon, 2 clove garlic, 1 avocado, 50g walnuts, 1 tbsp olive oil, 1 tbsp nutritional yeast flakes, ½ tsp salt, and ½ tsp black pepper in a food processor or tall blending cup, and purée until smooth and creamy.
GnocchiVine tomatoesSun-dried tomatoesFetaRed onion100gSpinachToss the cooled Gnocchi in a large mixing bowl with the cut Vine tomatoes, Sun-dried tomatoes, Red onion, Feta, the remaining 100g spinach, and the blended pesto until evenly coated.