Spring Vegetable Gnocchi Salad

By Lauren Keating


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


  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.