Gnocchi salade met groene asperges & pestodressing

Serves 3
instagram.com

Directions

  1. 1Add cooked gnocchi, mini mozzarella, rucola and green asparagus to a bowl.
  2. 2Add cooked gnocchi, mini mozzarella, rucola and green asparagus to a bowl.
  3. 3Add cooked gnocchi, mini mozzarella, rucola and green asparagus to a bowl.
  4. 4Add semi/half dried tomatoes and red onion to the bowl.
  5. 5Add semi/half dried tomatoes and red onion to the bowl.
  6. 6Add semi/half dried tomatoes and red onion to the bowl.
  7. 7Add pesto dressing and roasted pine nuts.
  8. 8Add pesto dressing and roasted pine nuts.
  9. 9Add pesto dressing and roasted pine nuts.
  10. 10Cut green asparagus into pieces.
  11. 11Cut green asparagus into pieces.
  12. 12Cut green asparagus into pieces.
  13. 13Cook gnocchi for 2-3 minutes.
  14. 14Cook gnocchi for 2-3 minutes.
  15. 15Cook gnocchi for 2-3 minutes.
  16. 16Bake gnocchi until golden brown.
  17. 17Bake gnocchi until golden brown.
  18. 18Bake gnocchi until golden brown.
  19. 19Make pesto dressing by blending all pesto dressing ingredients.
  20. 20Make pesto dressing by blending all pesto dressing ingredients.
  21. 21Make pesto dressing by blending all pesto dressing ingredients.
  22. 22Wok the asparagus on high heat for approximately 4-5 minutes.
  23. 23Wok the asparagus on high heat for approximately 4-5 minutes.
  24. 24Wok the asparagus on high heat for approximately 4-5 minutes.
  25. 25Mix well and serve with some extra parmigiano reggiano.
  26. 26Mix well and serve with some extra parmigiano reggiano.
  27. 27Mix well and serve with some extra parmigiano reggiano.

Ingredients

  • 500 g verse gnocchi
  • 500 g verse gnocchi
  • 500 g verse gnocchi
  • 3 el olijfolie
  • 3 el olijfolie
  • 3 el olijfolie
  • 350 g groene asperges
  • 350 g groene asperges
  • 350 g groene asperges
  • 100 g rucola
  • 100 g rucola
  • 100 g rucola
  • 130 g semi/half gedroogde tomaten
  • 130 g semi/half gedroogde tomaten
  • 130 g semi/half gedroogde tomaten
  • 150 g mini mozzarella
  • 150 g mini mozzarella
  • 150 g mini mozzarella
  • 1 rode ui
  • 1 rode ui
  • 1 rode ui
  • 50 g pijnboompitten
  • 50 g pijnboompitten
  • 50 g pijnboompitten
  • peper
  • peper
  • peper
  • zout
  • zout
  • zout
  • 15 g verse basilicum
  • 15 g verse basilicum
  • 15 g verse basilicum
  • 2 el Griekse yoghurt
  • 2 el Griekse yoghurt
  • 2 el Griekse yoghurt
  • 2 el citroensap
  • 2 el citroensap
  • 2 el citroensap
  • 1 el mayonaise
  • 1 el mayonaise
  • 1 el mayonaise
  • 20 g geraspte parmigiano reggiano
  • 20 g geraspte parmigiano reggiano
  • 20 g geraspte parmigiano reggiano
  • snuf zout
  • snuf zout
  • snuf zout
  • snuf peper
  • snuf peper
  • snuf peper
  • scheutje water
  • scheutje water
  • scheutje water

Equipment

panwok panblender

Tips

  • The video recommends eating as much green asparagus as possible during the last weeks of summer.
  • The video recommends to cut the green asparagus into pieces and remove the white pieces, because they are tough and not good to eat.