Cooks in: 30mins
Levels: Easy
Serves: 4
List of Ingredients
- 11 OZ. of malloreddus (Sardinian gnocchi)
- 4 OZ. of cherry tomatoes
- 4 OZ. of cucumber, chopped
- 1 spring onion
- 4 OZ. of friggitelli (Italian sweet chili peppers)
- salt
- 2 TBSP. of extra-virgin olive oil
- 1 TSP. of apple cider vinegar
- whole grain mustard
- 1 TSP. of fennel seeds
- basil leaves
Method
1
Cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and spread out on a tray. Drizzle with oil and let cool.
2
In the meantime, chop the cucumbers into small pieces; slice the spring onion into strips and dice the Italian sweet chili peppers. Mix with the pasta. Season with a pinch of salt, around 2 Tbsp. oil, 1 tsp. apple cider vinegar, a little whole grain mustard, and 1 tsp. coarsely crushed fennel seeds. Finish with strips of basil leaves and garnish with cucumber slices.