Pan Fried Gnocchi and Pumpkin Salad with Salsa Verde
Serves
6 - 8
Preparation
25 Minutes
Cooking Time
30 Minutes
Ingredients
– 300g butternut pumpkin, cut in 2cm chunks
– Olive oil spray
– Salsa Verde
– 1 cup parsley leaves, chopped
– 1 cup basil leaves, chopped
– 2 tablespoon chopped capers
– 2 large cloves garlic, crushed
– 1/2 cup extra light olive oil
– Juice of 1 lemon
– 1 tablespoon white vinegar
– Salt and pepper, to taste
– A pinch of sugar, to taste
– 60g butter
– 500g Grand Italian Potato Gnocchi
– 2 roasted red capsicums, cut into 1 cm thick strips (we used the ones from the jar)
– 100g baby spinach
– 1 red onion sliced
– 1/2 cup roughly chopped walnuts
Method
1. Place the pumpkin onto a lined tray, spray with oil and bake at 190°C FF for 30 minutes or until tender and lightly coloured. Cool slightly then place onto a serving platter.
2. Meanwhile, combine the herbs, capers, garlic, oil, lemon juice and vinegar in a screw top jar and shake until well combined. Season to taste, shake well.
3. Melt the butter in a large fry pan over medium to high heat. Add the gnocchi to the pan and fry the gnocchi for 5-6 minutes or until lightly browned. Combine with the pumpkin on the serving platter then toss through the capsicum strips, spinach and onion. Drizzle over the prepared Salsa Verde then scatter over the walnuts. Serve immediately.
