Ingredients (serves 4 chicks)
- 1 x 500g pkt good-quality potato gnocchi
- 4 tbs extra virgin olive oil
- 200g asparagus spears
- 4 slices prosciutto
- 2 tbs balsamic vinegar
- 200g mixed salad leaves
- 30g unsalted butter
- 2 tbs shelled hazelnuts, lightly toasted
- 100g shaved parmesan
- 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.
- Blanch the asparagus in boiling, salted water for 1 minute until bright green and crisp. Refresh under cold water and drain well.
- Roll up the prosciutto and cut into strips. Whisk 2 tablespoons of oil with the vinegar. Season with salt and pepper and set aside.
- Divide the salad leaves between the serving bowls.
- Heat remaining oil in a non-stick frying pan with the butter and pan-fry the gnocchi in batches until crisp and golden.
- 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.
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