CRISPY GNOCCHI SALAD WITH SPRING VEGETABLES

 This fresh and fast PASTA is on the table in 30 minutes, perfect for midweek meals.

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INGREDIENTS

  • 150g sugar snap peas, trimmed
  • 2 bunches asparagus, trimmed, halved lengthways
  • 500g packet shelf-stable gnocchi
  • 2 tablespoons extra virgin olive oil
  • 250g cherry tomatoes, halved
  • 1 zucchini, peeled into ribbons
  • 1/2 cup smooth ricotta
  • 1/2 cup fresh flat-leaf parsley leaves

CHIVE AND FENNEL DRESSING

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fennel seeds
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon roughly chopped fresh chives

 

METHOD

  • 1. Cook peas and asparagus in a large saucepan of boiling, salted water for 1 minute or until bright green and tender. Using tongs, transfer to a bowl. Refresh under cold water. Drain.
  • 2. Add gnocchi to the boiling water. Cook for 5 minutes or until gnocchi float to the surface. Drain well.
  • 3. Meanwhile, make Chive and fennel dressing: Heat oil in a small frying pan over medium-high heat. Add fennel seeds. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper. Cool for 10 minutes. Stir in chives.
  • 4. Heat oil in a large frying pan over medium-high heat. Add gnocchi. Cook, stirring once, for 5 minutes or until gnocchi has browned. Add peas, asparagus, tomato and zucchini. Stir to combine. Remove from heat. Season with salt and pepper.
  • 5. Divide mixture among serving plates. Dollop with ricotta. Drizzle with dressing and sprinkle with parsley. Serve.

 

 

  • Author: Amira Georgy
  • Image credit: Jeremy Simons
  • Publication: Super Food Ideas
Lydia Schiavello