Gnocchi Pesto Salad
From Cosmicmother 9 years agoIngredients
- 1 pkg of potato gnocchi (approx. 1lb or up to 700grams) shopping list
- 1/2 cup diced red onions (about half a lrg onion--or use scallions for milder flavor if you prefer) shopping list
- 1 red pepper, diced shopping list
- 1/4 cup of cooked peas (optional) shopping list
- 2 Tablespoons of grated Parmesan cheese, or more to taste shopping list
- - shopping list
- Creamy Pesto Yogurt Dressing: shopping list
- 1/2 cup plain Greek yogurt shopping list
- 2 rounded Tablespoons prepared Basil Pesto shopping list
- 1 small garlic clove, minced (optional) shopping list
- zest of half a lemon shopping list
- half a lemon-juiced shopping list
- olive oil shopping list
- sea salt and pepper to taste shopping list
- - shopping list
- * I've also used the skillet style fresh gnocchi. You can absolutely swap the gnocchi for a 1.5 lb bag of mini red or yellow potatoes--just cook until fork tender. Cut in half or quarters if they are large mini potatoes. shopping list
How to make it
- Mix together the yogurt and pesto sauce. Add the minced garlic if you wish--(I like a little extra garlic as some store bought pesto's are mild in garlic flavor.) Add lemon zest, and squeeze in a little lemon juice to start and stream in a few drops of olive oil and mix. Add some salt and pepper.Taste--add more lemon juice if you wish, using the whole half lemon if needed. This depends on the tanginess of the greek yogurt and tartness of your lemon! If the dressing is too thick, mix in enough olive oil until you have a thick, creamy dressing.
- Bring a pot of water to boil and add gnocchi. Cook to pkg directions. Most say for 3-5 minutes; I use a slotted spoon and spoon them out once they've boiled for a couple minutes and start floating to the top.--(you can use the skillet variety of gnocchi they have out now, it's in the refrigerated section)
- Add the cooked gnocchi to a large bowl and stir in dressing while it's still warm. The gnocchi will soak up some of the dressing!
- Let the mixture sit with the dressing for a few minutes, then mix in the red onion, red pepper, peas and parmesan cheese. Refrigerate for 2 hours or more. Give it a stir and taste it for more seasonings. I like to let it sit at room temp. for 15-20 minutes before eating as it will become softer. If it seems too dry you can stir in a little oil or more yogurt and pesto. You can also heat the mixture in the microwave and serve it warm if desired!
- Feel free to add any extra vegetables I mentioned in the description, or any of your own ideas! :)
People Who Like This Dish 3
- mommyluvs2cook Santa Fe, TX
- refugeesrecipelisting Global, CA
- clbacon Birmingham, AL
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments