Pumpkin Gnocchi Salad

Author: Jacqui Bacci | May 18, 2018

Serves: 2

 

Ingredients:

1 packet of Bacci’s Fresh Potato Gnocchi

A splash of olive oil or coconut oil
2 packed cups of fresh spinach leaves
1 packed cup of rocket leaves
1 apple, cored and sliced thinly
1 cup of roasted pumpkin cubes (fry pan or oven)
4 Tsp feta, cubed
A handful of whole walnuts

Dressing:
A simple olive oil and lemon dressing works well, seasoned with salt and pepper.

 

Method:

Cook our Bacci’s Fresh Potato Gnocchi on plenty of salted water until they rise to the top, then drain well.

Next, toast them in a fry pan with olive or coconut oil until deliciously crisp and golden brown.

Toss them through a salad with baby spinach, rocket, roast pumpkin, apple slices, feta and walnuts.

Dress and season to your liking!

 

Bacci’s Fresh Tip:

This salad is perfect for late summer or autumn days! We used a butternut pumpkin – no need to peel it! The peel softens when the pumpkin is roasted or browned in a fry pan and adds extra texture to the salad.