Gnocchi Salad with Pesto

Peel the 2 onions and dice very finely. Heat 6 tbsp oil in a pan in 3 batches and pan-fry the 3 packs (400 g each) of gnocchi, also in 3 batches, for about 4 minutes, turning, then remove.

Heat 2 tbsp oil in the pan and sweat the onions. Deglaze with 150 ml vegetable stock and 150 ml balsamic vinegar, bring to a boil and simmer for 1–2 minutes. Stir in 125 g pesto, season with salt and pepper, remove from the pan and let cool.

Wash and halve 600 g cherry tomatoes. Wash 8 sprigs of basil, shake dry and pluck off the leaves. Trim, wash and drain 125 g arugula well and chop as desired. Tear 5 slices of cooked ham into small pieces. Shave 75 g Parmesan.

Mix the gnocchi, tomatoes, basil, arugula and ham, fold in the vinaigrette and let steep for about 45 minutes. Arrange in small bowls and sprinkle with 75 g Parmesan.