Gnocchi and Mozzarella Salad

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Gnocchi and Mozzarella Salad
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Health Score:
8,0 / 10
30 min.
ready in 1 hr 20 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie556 kcal(26 %)
Protein19 g(19 %)
Fat24.27 g(21 %)
Carbohydrates73.72 g(49 %)
Sugar added0 g(0 %)
Roughage6.41 g(21 %)
Vitamin A290.7 mg(36,338 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.28 mg(19 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.23 mg(21 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.44 mg(31 %)
Folate71.79 μg(24 %)
Pantothenic acid0.19 mg(3 %)
Biotin7.38 μg(16 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C62.67 mg(66 %)
Potassium1,551.12 mg(39 %)
Calcium232.69 mg(23 %)
Magnesium55.28 mg(18 %)
Iron3.53 mg(24 %)
Iodine13.2 μg(7 %)
Zinc0.77 mg(10 %)
Saturated fatty acids9.3 g
Cholesterol74.01 mg


For the gnocchi
800 grams starchy potatoes
1 egg
160 grams Pastry flour
Nutmeg (freshly grated)
Pastry flour (for working)
6 ripe tomatoes
1 shallot
1 garlic
3 tablespoons olive oil
1 tablespoon freshly cut Basil
freshly ground peppers
2 scoops Mozzarella (about 125 g)
3 sprigs Basil
2 tablespoons butter
olive oil (for drizzling)
How healthy are the main ingredients?
potatoMozzarellaolive oilBasilBasilsalt

Preparation steps


Rinse the potatoes and cook in boiling salted water for 30 minutes, until tender. Drain and peel the potatoes. Dry slightly, then pass through a ricer. Add the egg and the flour to the potatoes, then season with salt and nutmeg. Knead until a smooth dough forms. Place the dough on a floured surface, and form into finger-thick rolls. Cut the rolls into 1.5 cm (approximately 1/2 inch) wide pieces. Indent with the tines of a fork, cover with a kitchen towel, and rest for 10 minutes. Bring a pot of salted water to a boil. Add the gnocchi, and simmer gently for 8-10 minutes. The gnocchi are cooked when they float to the surface. Remove the gnocchi from the water with a slotted spoon, and drain thoroughly. 


Rinse and quarter the tomatoes. Remove the core and seeds, and finely dice. Peel and finely dice the shallot and garlic. Heat the oil in a pan, and sauté the shallot and garlic until translucent. Add the diced tomatoes and the basil to the pan, and toss to combine. Season to taste with salt and pepper, remove from the heat, and let cool. Drain the mozzarella, cut in half, then cut into small slices. Rinse the basil, pat dry, and remove the leaves from the stems. 


Heat the butter in a pan. Add the gnocchi, and cook until golden brown. Mix the gnocchi with the tomato mixture, then arrange on plates. Place the mozzarella over the tomato-gnocchi mixture. Drizzle with olive oil, garnish with the basil leaves, and serve.