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How to make Asparagus salad with pan fried gnocchi

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 x 500g pkt good-quality potato gnocchi
  • 4 tablespoons extra virgin olive oil
  • 200g asparagus spears
  • 4 slices prosciutto
  • 2 tablespoons balsamic vinegar
  • 200g mixed salad leaves
  • 30g unsalted butter
  • 2 tablespoons shelled hazelnuts, lightly toasted
  • 100g shaved parmesan

Method

  • Step 1 Bring a large pot of salted water to the boil. Add the gnocchi and as they rise to the surface remove with a slotted spoon, draining well. Place in a bowl and gently coat in 1 tablespoon of the oil.
  • Step 2 Blanch the asparagus in boiling, salted water for 1 minute until bright green and crisp. Refresh under cold water and drain well.
  • Step 3 Roll up the prosciutto and cut into strips. Whisk 2 tablespoons of oil with the vinegar. Season with salt and pepper and set aside.
  • Step 4 Divide the salad leaves between the serving bowls.
  • Step 5 Heat remaining oil in a non-stick frying pan with the butter and pan-fry the gnocchi in batches until crisp and golden.
  • Step 6 Scatter the gnocchi, asparagus, prosciutto and hazelnuts over the salad and drizzle with the dressing. Add the parmesan and finish with freshly ground black pepper.