Spring Vegetable Gnocchi Salad
We all have seen and tried the classic pasta salad in a lot of banquet parties and functions, but most people don't like how it tastes. To fix that problem, we've brought you a newer and better recipe for a spring vegetable salad that has gnocchi as the pasta in this dish. A pillow like pasta, with freshly seasoned vegetables, makes the best pasta salad you would ever try.
Table of Content
Suggested cookware for the recipe
How to make Spring vegetable gnocchi salad ?
- Preheat oven to 350°F
- Fill a stockpot with salted water and bring to a boil over medium-high heat
- Add the gnocchi to the boiling water and cook for 5 minutes. Add the asparagus and corn and cook for another 2-3 minutes, or until the gnocchi floats. 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.
Expert Tips
- Gnocchi is made with mashed potatoes, therefore over boiling them would disintegrate the pasta.
- Season the yogurt dip thoroughly to get rid of the tartness in it.
- Do not boil the gnocchi before the cooking time, but if you have to, drizzle some oil over it.
Recipe Card
This dish just scream Spring to me! I love that it comes together so quickly!Amazing spring flavours.
Juggling the kids’ schedules is exhausting! Love that this comes together so easily while managing to get vegetables in there too
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