Festive Gnocchi Salad with Asparagus and Herbs

Serves
6 - 8

Preparation
25 Minutes

Cooking Time
10 Minutes

Ingredients
– 1 x 500g Grand Italian Potato Gnocchi
– 1 x 500g Grand Italian Beetroot Gnocchi
– 2 bunches asparagus, trimmed, cut into 5cm lengths and blanched
– 5 spring onions, cut into 5 cm lengths then thinly sliced into fine strips
– 1 cup whole egg mayonnaise
– 1/3 cup milk
– 1/3 cup chopped Italian parsley
– 1/3 cup chopped basil
– 1 large clove garlic, crushed
– Salt and pepper, to taste
– Extra parsley and basil leaves, for garnish

Method
1. Boil the Potato Gnocchi as per the packet instructions then drain well. Retain the boiling water and repeat this step with the Beetroot Gnocchi. (Boiling separately prevents the potato gnocchi from turning pink.) Allow to cool until warm.
2. Meanwhile whisk together in a jug the mayonnaise, milk, herbs, garlic until combined, then season to taste. (If the dressing thickens on standing add a little extra milk).
3. Place the warm gnocchi decoratively onto a serving platter then top with the asparagus and spring onions. Drizzle over the dressing and garnish with extra parsley and basil leaves. Serve immediately.

NB
Why not mix it up by swapping in another of the delicious Grand Italian range. For example: Sweet Potato or Spinach in place of the Potato or Beetroot.