Servings
8
Prep time
Cook time
Recipe
Ingredients
- 60g butter
- 500g packet Grand Italian Pumpkin Gnocchi
- 2 bunches asparagus, trimmed and blanched
- 1½ cups frozen broad beans, blanched for 2 mins then peeled
- 1 cup baby peas, blanched
- 220g tub baby bocconcini, drained and torn into pieces
- 1 bunch chives, cut into 1.5cm lengths
- ½ cup roasted pecan nuts, chopped
- 1/3 cup light olive oil
- 1/3 cup lemon juice
- Grated rind 1 lemon
- 2 tbsp chopped oregano
- ½ tsp sugar
- Salt & white pepper, to taste
Method
- Melt the butter in a large frying pan over a medium heat, add the gnocchi and lightly fry for 6-8 mins until the gnocchi are golden and well heated. Transfer the gnocchi to a serving platter, then add the greens, bocconcini, chives and pecans.
- In a jug, whisk together the oil, juice, rind, oregano and sugar until well combined, season to taste.
- Drizzle the salad with the prepared dressing and serve immediately.
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