Chopped asparagus: 450g
Corn kernels: 4 cobs
Frozen peas: 1 cup
Greek yogurt: 140 g
Grated parmesan cheese: ⅓ cup
Olive oil: 2 tbsp
Dijon mustard: 1 tbsp
Garlic cloves: 3
Fresh parsley: ⅓ cup
Fill a stockpot with salted water and bring to a boil over medium-high heat
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
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.
Pour the dressing over the gnocchi; stir to coat. Refrigerate until ready to serve. Season to taste with salt and pepper
Gnocchi is a kind of pasta, a shape to be specific and it can be used in several different sauces too. A common sauce for gnocchi is a burnt butter garlic sauce.