This salad of humble ingredients was inspired by a restaurant dish we enjoyed at a fine-dining Sydney restaurant, eons ago. The cute neighbourhood bistro is long gone, but the memory of this dish prevails. The gnocchi served at the restaurant was freshly made, but for my homestyle dish I go for the everyday vacuum-packed or frozen gnocchi. Pan-fried gnocchi can almost pass for roast potato — crispy on the outside, chewy on the inside — and is just wonderful in this fun family salad.
Gnocchi with Asparagus, Edamame, and Parmesan
- 1 pound
fresh or frozen potato gnocchi
Extra-virgin olive oil
bunch asparagus (about 1 pound), woody stems removed, cut into 2-inch pieces
- 1 cup
frozen shelled edamame beans
- 1 tablespoon
Juice of 1 small lemon
- 2 ounces
Parmesan cheese, shaved
Sea salt and freshly ground black pepper
Bring a large pot of salted water to the boil and add the gnocchi. Cook for 2 to 3 minutes, until the gnocchi float to the top. Drain and refresh under cold running water.
Heat a large skillet over a medium–high heat, drizzle with oil and, once hot, add the asparagus along with a pinch of seat salt. Fry for about 2 minutes, until the asparagus pieces are starting to char but are still crisp. Remove from the pan.
Place the pan back on the heat and add the frozen edamame together with a splash of water and a pinch of sea salt. Cook for 2 to 3 minutes, until the beans are soft yet still have a bite. Drain and add to the asparagus.
In the same pan over a medium–high heat, drizzle some oil and, when hot, add the gnocchi. Cook until the gnocchi are golden and crispy. Remove from the pan and allow everything to cool slightly.
Combine the gnocchi with the asparagus, edamame and chives. Squeeze over the lemon juice, drizzle over some olive oil and season with a big pinch of sea salt and lots of black pepper. To serve, scatter over the shaved parmesan.
Reprinted with permission from FAMILY, New Vegetarian Comfort Food to Nourish Every Day by Hetty McKinnon copyright © 2019. Photographs copyright © 2019 by Luisa Brimble. Published by Prestel USA.
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