Crispy Gnocchi Salad With Spring Vegetables Recipe

Cooking Directions

• STEP 1.Start by cooking the gnocchi according to the package instructions. Once cooked, drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and cook until golden and crispy, about 5-7 minutes.
• STEP 3.Meanwhile, prepare the spring vegetables. Trim the asparagus and cut into bite-sized pieces. Blanch the asparagus and peas in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process.
• STEP 4.In a large bowl, combine the crispy gnocchi, blanched asparagus and peas, sliced radishes, and any other desired spring vegetables.
• STEP 5.To make the lemon vinaigrette, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
• STEP 6.Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve the crispy gnocchi salad with spring vegetables immediately.
• STEP 7.Cooking Tips: Make sure to cook the gnocchi until it is golden and crispy for the best texture. Feel free to add other spring vegetables like cherry tomatoes or baby spinach for extra freshness and color.
• STEP 8.Storage and Serving: This salad is best served immediately while the gnocchi is still crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, note that the gnocchi may lose its crispiness when refrigerated.

Cooking Tips

• Make sure to cook the gnocchi until it is golden and crispy for the best texture.
• Feel free to add other spring vegetables like cherry tomatoes or baby spinach for extra freshness and color.

Storage and Serving

• This salad is best served immediately while the gnocchi is still crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, note that the gnocchi may lose its crispiness when refrigerated.