Gnocchi pesto salad with snap peas

Step 1/ 4

• gnocchi
• 60 g snap peas

• pot
• cooking spoon
• sieve
• bowl (large)

Bring a large pot of water to the boil and add salt. Add the gnocchi and half of the snap peas and cook according to package instructions until al dente. Then drain, rinse with cold water and set aside in a large bowl.

Step 2/ 4

• 166⅔ g cherry tomatoes
• 60 g snap peas
• 40 g parsley
• lemon
• ⅔ clove garlic
• 6⅔ g hazelnuts

• cutting board
• knife
• fine grater

Halve the cherry tomatoes, cut the remaining raw snap peas diagonally into fine strips and put both in a bowl. Roughly chop the parsley. Grate the zest of half a lemon and squeeze out the juice. Peel the garlic clove. Roughly chop some of the hazelnuts and set them aside for garnish.

Step 3/ 4

• 26⅔ g hazelnuts
• 60 ml olive oil
• salt
• pepper

• food processor

Add parsley, 1 tbsp lemon juice, whole hazelnuts, olive oil and garlic to a measuring cup, use an immersion blender to blend to a fine pesto. Season to taste with salt and pepper.

Step 4/ 4

• 33⅓ g arugula
• salt
• pepper

Add the pesto to the cooked gnocchi and pea pods and mix well. Toss in the arugula and add the tomatoes and chopped pea pods. Season to taste with remaining lemon juice, salt and pepper. To serve, garnish with lemon zest and chopped hazelnuts. Enjoy!

Enjoy your meal!