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homemade gnocchi green peas and Asparagus-salad
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Gnocchi with asparagus and peas salad

Fresh green vegetables and gnocchi salad to have during spring season
Course Lunch, Main Course
Cuisine Mediterranean
Prep Time 1 hour
Cook Time 15 minutes
Servings 4
Calories 582kcal

Ingredients

  • 1 lb gnocchi (homemade or store-bought)
  • 1 bunch Asparagus (15 -18 stalks)
  • 1/2 cup Green peas Frozen
  • 1/3 cup Parmesan cheese + more to garnish Grated
  • 4 cloves Garlic Chopped
  • 1/2 tsp Freshly cracked pepper powdered
  • 1-2 tbsp Olive oil
  • 1-2 tbsp Butter
  • Salt to taste
  • 1/3 - 1/2 cup Parmesan cheese (half in salad half to garnish)
  • Few sprigs Mint to garnish
  • Salad greens of your choice for color

For making homemade gnocchi :

  • 2 Russet potatoes
  • 1-2 cups All purpose flour (For kneading and dusting)
  • 1 Egg (For binding)
  • Salt to taste

Instructions

To make salad :

  • Heat a large pot of water with salt when it reaches into a rolling boil add the gnocchi. Immediately stir so it does not stick to the bottom. As soon as the gnocchi rises to the surface and floats use a slotted spoon and remove it on to a paper towel lined plate.
  • In the same boiling water add the cut pieces of asparagus and give it a minute as soon as the color changes to light green remove on to a plate
    Gnocchi salad making part - 1
  • Meanwhile heat a large pan add olive oil, when it heats up add the garlic chopped then add the 1/2 the butter allow this to melt then add the prepared gnocchi spread evenly in one layer. Keep on medium heat when the bottom browns a bit stir well add the remaining butter when it melts add the frozen peas cover and cook until peas is cooked ( takes 2 minutes)
  • Stir once in between and add the salt and pepper . Mix well add the cooked asparagus saute for a minute add the parmesan cheese switch off heat. Serve immediately by garnishing with mint leaves and more cheese on top.

To make gnocchi :

  • Immediately cut into two once it reaches bearable heat immediately peel and mash the potatoes either with a ricer or with a wooden roller. Do not put it in the food processor as it will make the potatoes sticky and starchy. Most of the moisture content needs to dry
  • Into the mashed potatoes beat in one egg,add salt, add little flour and quickly but gently form a dough. A light and fluffy dough not a dense one like pizza's. Kneading should take only 30-40 seconds just to incorporate everything together.
    Gnocchi making part - 2
  • Use flour to dust and roll the dough into thin logs as seen in the video. Use a knife to cut into squares. Use a the tines of the fork to make ridges on the squares by pressing and rolling with your thumb.
    Put them on a flour dusted tray. Do not crowd the gnocchis as it will stick to each other. Dust more flour on top refrigerate for 10 -20 minutes so they firm up.
    Gnocchi making part - 3
  • Heat a large pot of water adding some salt when the water boils well then add the gnocchi. Stir once so it does not stick to the bottom. Gnocchis will sink to the bottom first then it will rise after 30 seconds. When gnocchis rise to the surface of the water immediately remove with a slotted spoon on to a plate with a paper towel, keep in a single layer
  • Meanwhile get the salad ready.

Video

Notes

Do not cook gnocchi for long it will become tough and soggy .