Spring Vegetable Gnocchi Salad

2 pounds gnocchi

1 pound asparagus, cut into 1/2-inch pieces

4 ears fresh corn, kernels removed

1 cup frozen peas

5 ounces plain Greek yogurt

1/3 cup freshly grated Parmesan

2 tablespoons olive oil

1 tablespoon Dijon mustard

3 garlic cloves, minced

1/3 cup fresh parsley, chopped

2 tablespoon fresh tarragon, chopped

2 tablespoons fresh chives, chopped

Salt and Pepper

1. Fill an Anolon Wide Stockpot with salted water and bring to a boil over medium-high heat.

2. Add the gnocchi to the boiling water and cook 5 minutes. Add the asparagus and corn and cook another 2-3 minutes, or until the gnocchi float. Drain in a fine mesh colander. Rinse with cold water. Return to the pot, off heat.

3. In a small bowl, whisk together the yogurt, Parmesan, oil, mustard, and garlic until smooth. Stir in the herbs and season with salt and pepper.

4. Pour the dressing over the gnocchi; stir to coat. Refrigerate until ready to serve. Season to taste with salt and pepper.