On the table in: 30 minutes
Serves: 4
Origin: Italian inspired
Ingredients:
Nutritional Information
Per serving: 468 calories; 49.4g carbohydrates; 11.4g protein; 22.4g fat; 8.3g fibre
Instructions:
- Cook peas and asparagus in a large saucepan of boiling, salted water for 1 minute or until bright green and tender. Using tongs, transfer to a bowl. Refresh under cold water. Drain.
- Add gnocchi to the boiling water. Cook for 5 minutes or until gnocchi float to the surface. Drain well.
- Meanwhile, make Chive and fennel dressing: Heat oil in a small frying pan over medium-high heat. Add fennel seeds. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper. Cool for 10 minutes. Stir in chives.
- Heat oil in a large frying pan over medium-high heat. Add gnocchi. Cook, stirring once, for 5 minutes or until gnocchi has browned. Add peas, asparagus, tomato and zucchini. Stir to combine. Remove from heat. Season with salt and pepper.
- Divide mixture among serving plates. Dollop with ricotta. Drizzle with dressing and sprinkle with parsley. Serve.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from taste.com.au on 2 August 2020.
Author: Amira Georgy Image credit: Jeremy Simons Publication: Super Food Ideas
https://www.taste.com.au/recipes/crispy-gnocchi-salad-spring-vegetables/gfo5br9c