spring salad gnocchi
Whether you plan to brunch, lunch or dine late, this delightful plate is just the addition needed on your menu. A fresh salad can be quite deserving of an entrée spot at the dinner table, especially when in it includes something as wonderful as fluffy pillows of gnocchi.
This is one of our dishes that is best WITHOUT a recipe. I know, I know… that may sound scary. Wing in! Only YOU know what YOU like. So, while we will list the ingredients we used, the proportions are entirely yours to determine.
The main idea of this salad is that no single component steals the spotlight. They each deserve their 15 seconds of glory on your palette. With that said, be sure the salad is made up in a way that evenly distributes all the delicious flavors and textures of each ingredient.
Shitake mushrooms, de-stemmed and roughly sliced
asparagus, ends cutoff and discarded
snap peas, sliced open (simply for visual effect)
Begin by first boiling water in a heavy bottom pot along with a crank of salt and a drizzle of olive oil. Toss in a handful or two of gnocchi. When the pasta is finished it will float to the top and you can remove with a strainer ladle.
Lightly salt + pepper the gnocchi in a small bowl and let cool.
In a cast iron pan, over med-hi heat add a bit of olive oil (enough to coat the bottom of the pan). When the pan is hot, begin sautéing your mushrooms. Add a squeeze of lemon.
Once the mushrooms have brown and crisped a bit, add in your asparagus. Turn the heat down to a simmer and cover the pan. This will help to steam the asparagus. Give a toss to the asparagus ever 3-5 minutes to avoid any burning.
Begin to plate your salad. First create a small bed of spinach and top with a few pieces of gnocchi.
When the mushrooms and asparagus have finished (about 12-15 minutes) add on top of the gnocchi. Garnish with the sliced snap peas and a few dollops of ricotta. Drizzle with olive oil, a crank of s+p, and a sprinkle of paprika.
Enjoy with a glass of cold, dry white wine.