Warm Primavera Gnocchi Salad
A great dish for those long, summer evenings dining al fresco.
Mixing pesto with yoghurt makes a cool and creamy dressing which is delicious with salad or as a dip. It works really well with our Pumpkin Gnocchi too, as the slight sourness of the natural yoghurt balances the sweetness of the pumpkin and sugar snap peas.
2tbsp Dell'Ugo Fresh Basil Pesto (Buy now)
2 small courgettes, sliced lengthways
4tbsp low fat natural yogurt
2 baby aubergines, sliced lengthways
Handful sugar snap peas, halved lengthways
12 asparagus spears, trimmed
8 small broccoli florets, blanched
50g cooked, fresh or frozen peas
1 Pack Dell'Ugo Fresh Pumpkin Gnocchi (Buy now)
Few sprigs fresh basil
Stir together the pesto and yoghurt, spoon into a small bowl and set aside.
Heat a large char-grill pan or griddle. Brush or spray lightly with oil and then chargrill the courgettes and aubergines for 3-5 mins, turning once. Set aside.
Cook the sugar snap peas, asparagus and broccoli for 1-2 mins, turning frequently. Set aside.
Fry the gnocchi according to pack instructions. Add the vegetables to the pan, toss together well and tip into a large shallow bowl to serve. Season with plenty of fresh ground black pepper, scatter with basil and serve with the yogurt pesto, serve warm.