Asparagus salad with pan-fried gnocchi

Celebrate Spring freshness with this fabulous salad featuring tender asparagus and melt-in-the-mouth gnocchi.

Recipe «Asparagus salad with pan-fried gnocchi» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 500g pkt good-quality potato gnocchi, 4 tbsp extra virgin olive oil, 200g asparagus spears, 4 slices prosciutto, 2 tbsp balsamic vinegar , 200g mixed salad leaves, 30g unsalted butter, 2 tbsp shelled hazelnuts, lightly toasted , 100g shaved parmesan.

Ingredients:

• 1 x 500g pkt good-quality potato gnocchi 
• 4 tbsp extra virgin olive oil 
• 200g asparagus spears 
• 4 slices prosciutto 
• 2 tbsp balsamic vinegar 
• 200g mixed salad leaves 
• 30g unsalted butter 
• 2 tbsp shelled hazelnuts, lightly toasted 
• 100g shaved parmesan 

Instructions

1. Bring a large pot of salted water to the boil. Add the gnocchi and as they rise to the surface remove with a slotted spoon, draining well. Place in a bowl and gently coat in 1 tablespoon of the oil.
2. Blanch the asparagus in boiling, salted water for 1 minute until bright green and crisp. Refresh under cold water and drain well.
3. Roll up the prosciutto and cut into strips. Whisk 2 tablespoons of oil with the vinegar. Season with salt and pepper and set aside.
4. Divide the salad leaves between the serving bowls.
5. Heat remaining oil in a non-stick frying pan with the butter and pan-fry the gnocchi in batches until crisp and golden.
6. Scatter the gnocchi, asparagus, prosciutto and hazelnuts over the salad and drizzle with the dressing. Add the parmesan and finish with freshly ground black pepper.