Spring Vegetable Gnocchi Salad

Serves 8

Preparation time 10 Minutes

Cooking time 20 Minutes

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

2 tbsp olive oil

1 tbsp dijon mustard

3 garlic cloves minced

1/3 cup fresh parsley chopped

Method

1. Fill a 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

Beans Poriyal

To save you from all hungry moments and protect you from greasy food, we bring you this all-day quick and healthy snack. The freshness of beans combined with the velvetiness of coconut makes it a cracker of a dish for every occasion.

View

Bruschetta

You can either use the grill or your grill pan to toast the bread to your taste for this Italian recipe

View