Panfried Pumpkin Gnocchi and Feta Salad

This beautiful vibrant salad is brimming with fresh ingredients and is perfect for a light but filling summer lunch.

I’ve eaten this salad two days in a row now. There are three parts to this: the salad base, the gnocchi and the cheese. All of these components can be adjusted to suit your tastebuds. I chose a red chard and beetroot salad base with a balsamic dressing. The gnocchi is Rana’s panfried pumpkin and butternut gnocchi available in most supermarkets; and finally feta. Feta adds a salty creaminess which cuts through the sweetness of the vinegar dressing and gnocchi and makes this dish even more luxurious.

You can replace the gnocchi with pasta to make a nice pasta salad but I think gnocchi works well in this. It's got a crispy crust but is soft and tender inside.

Panfried pumpkin and butternut gnocchi on a bed of red chard and beetroot leaves with roasted cherry tomatoes, balsamic dressing, crumbled feta and a drizzle of olive oil.

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Panfried Pumpkin Gnocchi and Feta Salad

Serves 1

Ingredients

• 150g of Rana’s pumpkin and butternut gnocchi

• 10 cherry tomatoes, pricked and soaked in balsamic vinegar

• Few handfuls of red chard, beetroot leaves and lamb’s lettuce

• 1 tablespoon of balsamic glaze

• 1 garlic clove

• Good quality extra virgin olive oil

• 30g of strong Feta

Method

1. Preheat the oven to 180 degrees fan. Once heated, drizzle the tomatoes and garlic in some olive oil, salt and pepper, and roast for 12 minutes.

2. Toss the leaves in the balsamic glaze. Once the garlic is roasted, remove from the skin and mash into the puree. Mix into the leaves.

3. In a pan, heat up some olive oil and toss the gnocchi into the pan. Swirl occasionally until there is colour on both sides. Cook for 5 minutes.

4. Add the leaves to the plate, top with the gnocchi and cherry tomatoes. Crumble some feta on top and serve with a drizzle of olive oil.