This summer, give pasta salad an upgrade with gnocchi! This gnocchi salad is loaded with crunchy seasonal vegetables and tossed in a creamy parmesan-herb dressing.
- Yield: Serves – 8-10
- Course: Entree
All you need for this recipe and more...
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.