• Latest Posts

    Friday, November 20, 2015

    Asparagus salad with pan-fried gnocchi Recipe

    Asparagus salad with pan-fried gnocchi Recipe

      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

        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.
    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page.

     This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Asparagus salad with pan-fried gnocchi Recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top