Serves 3
Directions
- 1Add cooked gnocchi, mini mozzarella, rucola and green asparagus to a bowl.
- 2Add semi/half dried tomatoes and red onion to the bowl.
- 3Add pesto dressing and roasted pine nuts.
- 4Cut green asparagus into pieces.
- 5Cook gnocchi for 2-3 minutes.
- 6Bake gnocchi until golden brown.
- 7Make pesto dressing by blending all pesto dressing ingredients.
- 8Wok the asparagus on high heat for approximately 4-5 minutes.
- 9Mix well and serve with some extra parmigiano reggiano.
Ingredients
- 500 g verse gnocchi
- 3 el olijfolie
- 350 g groene asperges
- 100 g rucola
- 130 g semi/half gedroogde tomaten
- 150 g mini mozzarella
- 1 rode ui
- 50 g pijnboompitten
- peper
- zout
- 15 g verse basilicum
- 2 el Griekse yoghurt
- 2 el citroensap
- 1 el mayonaise
- 20 g geraspte parmigiano reggiano
- snuf zout
- snuf peper
- 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.
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