SMASHED TOMATO GNOCCHI SALAD

No one wants to cook in 30°c heat. Try this summery tomato gnocchi salad inspired by @gkstories smash and tear summer pasta. It’s super easy, and you can even get your hands juicy!

Key to this recipe is an extremely good quality Extra Virgin Olive Oil. We use Citizens of Soil, who make award-winning EVOO through regenerative farming, but you can choose your favourite brand, just make sure it's super green and full of flavour.

Capers and garlic provide a rich base, balancing out the acidity of the tomatoes. Basil is the aromatic, peach gives a burst of juicy sweetness, and mozzarella grounds the salad with creaminess. Adding super-nutritious Cauliflower Gnocchi provides fibrous carbs to keep you fuller for longer. Nutritious, light, summery and fun - this is the perfect heatwave meal.

INGREDIENTS

Sunny & Luna Cauliflower Gnocchi

500g tomatoes (cherry works super well, on the vine if possible!)

A few tbsp capers

Clove of garlic

Lots of great quality EVOO

Basil

1 peach

Mozzarella

INSTRUCTIONS

Cut your tomatoes in half and place in a large bowl.

Add the diced capers, garlic, some shredded basil and lots of EVOO and season well.

Smash up the mix by hand, or you can use a wooden spoon if you’re not in the mood!

Leave to marinade in the tomato juices and put the gnocchi into a non-stick pan over a medium heat. Pan fry with a little oil until super crispy on the outside and soft in the middle (6-7 minutes). Alternatively, cook in the air fryer for about 6 minutes until golden brown, shaking once or twice.

Add the gnocchi to the mix and serve immediately to prevent the gnocchi going too soft.

Top with mozzarella, more basil and some toasted pumpkin seeds.