| | Crispy gnocchi salad with spring vegetables
Crispy gnocchi salad with spring vegetables
Crispy gnocchi salad with spring vegetables 4.3-5 9
  • Calories: 1959 kj
  • Fat: 22.4g
  • Carbohydrates: 49.4g

How to Make:

  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.
Time for preparing:
15 min.
Servings:
4

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
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