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Crispy gnocchi salad with spring vegetables
Crispy gnocchi salad with spring vegetables
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and easy pasta ready in just 30 minutes, ideal for busy weeknights.
Ingredients:
  • 150g sugar snap peas, trimmed
  • 2 bunches asparagus, trimmed, halved lengthways
  • 500g packet shelf-stable gnocchi
  • 72.80 gm extra virgin olive oil
  • 250g cherry tomatoes, halved
  • 1 zucchini, peeled into ribbons
  • 120.00 gm smooth ricotta
  • 125.00 ml fresh flat-leaf parsley leaves
  • 2 tsp fennel seeds
  • 1 tsp lemon zest
  • 42.00 gm lemon juice
  • 20.00 ml roughly chopped fresh chives
Instructions:
  • In a large saucepan of boiling, salted water, blanch peas and asparagus for 1 minute until vibrant and tender. Remove with tongs and immediately cool in a bowl of cold water before draining.
  • Place the gnocchi into the pot of boiling water and cook until they rise to the top, about 5 minutes. Drain thoroughly.
  • Prepare the Chive and Fennel dressing by heating oil in a small frying pan over medium-high heat. Add fennel seeds and cook, stirring for 1 minute until fragrant. Remove from heat and mix in lemon zest and juice. Season with salt and pepper. Let it cool for 10 minutes, then stir in chives.
  • In a large frying pan over medium-high heat, sizzle the oil till hot. Toss in the gnocchi and sauté for 5 minutes until golden. Introduce peas, asparagus, tomato, and zucchini, stirring gently. Take off heat and season with salt and pepper.
  • Plate the mixture elegantly. Top each serving with a dollop of creamy ricotta. Drizzle with dressing, sprinkle with fresh parsley, and serve promptly.

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