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