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Spring Vegetable Gnocchi Salad

Serves 8

Preparation time 10 Minutes

Cooking time 20 Minutes

Method

1. Fill a 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





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