Spring Vegetable Gnocchi Salad
Lauren Keating

Spring Vegetable Gnocchi Salad

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.

Recipe created exclusively for Anolon by recipe developer and food blogger partner Lauren Keating, of Healthy Delicious.

Ingredients

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 cheese

1 tablespoon Dijon mustard

3 garlic cloves, minced

1/3 cup fresh parsley, chopped

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh chives, chopped

Salt and pepper

Directions

  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.
Tags:Course_Lunch, Course_Sides, Garlic, Ingredient_Cheese, Ingredient_Herbs, Ingredient_Vegetables, Rice Grains Bread, Season_Spring, Season_Summer