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