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Summer gnocchi and chorizo salad
Summer gnocchi and chorizo salad
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Smoky chorizo, gnocchi, and baby bocconcini come together in a simple and delicious summer salad.
Ingredients:
  • 1 sweet corn cob
  • 1 red onion, cut into thin wedges
  • 500g pkt Golden Pasta Fresh Potato gnocchi
  • 36.40 gm extra virgin olive oil
  • 1 chorizo, thinly sliced
  • 150g green beans, thinly sliced, blanched
  • 125.00 ml chargrilled capsicum, thinly sliced
  • 90g baby bocconcini
  • 125.00 ml fresh basil leaves, chopped
  • 125.00 ml fresh parsley leaves, chopped
  • Lemon wedges, to serve
Instructions:
  • Preheat a chargrill or barbecue to medium-high heat. Coat corn with oil and grill for 15 minutes, turning occasionally, until charred and soft. Cut the kernels off the cob. Then coat onion with oil, season it, and grill for about 3 minutes until charred and tender.
  • 1. Boil a large saucepan of salted water until bubbling. Cook the gnocchi according to package instructions until tender. Drain thoroughly.
  • In a frying pan over medium heat, heat oil and cook chorizo until crisp and brown, stirring for 2-3 minutes. Add gnocchi and stir for 2 minutes until lightly golden. Remove pan from heat and stir in corn, onion, beans, capsicum, bocconcini, and herbs. Season with salt and pepper, toss to combine, and serve with lemon.

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