Pumpkin Gnocchi Salad with Greens and Bocconcini with Citrus Dressing

Serves
6 - 8

Preparation
20 Minutes

Cooking Time
15 Minutes

Ingredients
– 60g butter
– 2 x 500g Grand Italian Pumpkin Gnocchi
– 2 bunches asparagus, trimmed and blanched
– 1 1/2 cup frozen broad beans, blanched for 2 minutes then peeled
– 1 cup baby peas, blanched
– 1 x 220g tub baby bocconcini, drained and torn into pieces
– 1 bunch chives, cut into 1.5cm lengths
– 1/2 cup roasted pecan nuts, chopped
– 1/3 cup light olive oil
– 1/3 cup lemon juice
– Grated rind of 1 lemon
– 2 tablespoons chopped oregano
– 1/2 teaspoon sugar
– Salt and white pepper, to taste

Method
1. Melt the butter in a large frypan over a medium heat, add the gnocchi and lightly fry for 6-8 minutes until the gnocchi are golden and well heated. Transfer the gnocchi to a serving platter, then add the greens, bocconcini, chives and pecans.
2. In a jug whisk together the oil, juice, rind, oregano and sugar until well combined, season to taste.
3. Drizzle the salad with the prepared dressing and serve immediately.