Summer gnocchi and chorizo salad

Recipes / Salads

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

Recipe «Summer gnocchi and chorizo salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.