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Asparagus salad with pan-fried gnocchi
Asparagus salad with pan-fried gnocchi
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spring salad with asparagus and gnocchi.
Ingredients:
  • 1 x 500g pkt good-quality potato gnocchi
  • 72.80 gm extra virgin olive oil
  • 200g asparagus spears
  • 4 slices prosciutto
  • 40.00 ml balsamic vinegar
  • 200g mixed salad leaves
  • 30g unsalted butter
  • 40.00 ml shelled hazelnuts, lightly toasted
  • 100g shaved parmesan
Instructions:
  • Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then remove with a slotted spoon and drain well. Toss gently with 1 tablespoon of oil in a bowl.
  • Cook the asparagus in boiling salted water for 1 minute until vibrant green and crisp. Quickly cool in cold water and drain thoroughly.
  • Roll up the savory prosciutto and slice into elegant strips. Combine 2 tablespoons of oil with the vinegar while whisking gently. Season with a touch of salt and pepper, then set aside for later use.
  • Distribute the salad leaves evenly among the serving bowls.
  • In a non-stick frying pan, heat the remaining oil and butter. Pan-fry the gnocchi in batches until they are crispy and golden brown.
  • Sprinkle the gnocchi, asparagus, prosciutto, and hazelnuts over the salad and generously drizzle with the dressing. Top it off with the parmesan and a dash of freshly ground black pepper.

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