Summer gnocchi and chorizo salad

Cooking Salads Summer gnocchi and chorizo salad

This super-easy summer salad combines smoky chorizo with gnocchi and baby bocconcini.

Lables: Low carb Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Preheat a chargrill or barbecue on medium-high. Spray corn with oil. Cook, turning for 15 minutes until charred and tender. Remove kernels. Spray onion with oil. Season. Chargrill, turning, for 3 minutes or utnil charred and tender.
  2. Bring a large saucepan of salted water to the boil over high heat. Cook the gnocchi, following packet directions, until tender. Drain well.
  3. Heat oil in a frying pan over medium heat. Cook the chorizo, stirring, for 2-3 minutes or until crisp and brown. Stir in gnocchi for 2 minutes or until lightly golden. Remove pan from heat. Stir in corn, onion, beans, capsicum, bocconcini and combined herbs. Season. Toss to combine. Serve with lemon.

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1 sweet corn cob
1 red onion, cut into thin wedges
500g pkt Golden Pasta Fresh Potato gnocchi
2 tbs extra virgin olive oil
1 chorizo, thinly sliced
150g green beans, thinly sliced, blanched
1/2 cup chargrilled capsicum, thinly sliced
90g baby bocconcini
1/2 cup fresh basil leaves, chopped
1/2 cup fresh parsley leaves, chopped
Lemon wedges, to serve

Adv

Autors
Preparation time
40
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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