Servings
6
Prep time
Cook time
Recipe
Ingredients
- Olive oil spray
- 2 cobs corn
- 3 medium zucchinis, halved crossways & thinly sliced
- 2 small red onions, sliced
- ½ cup baby peas, blanched
- 2 x 500g Grand Italian Pumpkin Gnocchi
- 1 cup basil leaves, densely packed
- 1 cup whole egg mayonnaise
- ½ cup shredded Parmesan
- 3 cloves garlic
- ½ small lemon juiced
- Salt & white pepper, to taste
- 60g baby spinach leaves
- Extra basil leaves, for garnish
- ½ cup roasted cashews or pine nuts, for garnish
Method
- Spray the corn cobs with oil and char grill in a frying pan over high heat for 6-8 mins or until lightly charred. Slice the kernels off the cobs.
- Spray the pan with oil and quickly chargrill the sliced zucchini and onion in batches until just cooked and a little charred.
- Cook the Pumpkin Gnocchi as per the packet instructions, then drain well and allow to cool a little.
- In a food processor, combine the basil, mayo, Parmesan, garlic, lemon juice and seasonings then process until smooth. Thin with a little milk if necessary.
- Assemble the salad in a large serving bowl or on a large platter with the gnocchi, corn, zucchini, onion, peas and baby spinach. Drizzle over the prepared dressing and top with extra basil leaves and a scatter of cashews. Serve immediately with barbecued or roasted meats or seafood.
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