Pumpkin Gnocchi Salad with Char Grilled Vegetables and Pesto Style Dressing

Serves
6

Preparation
20 Minutes

Cooking Time
15 - 20 Minutes

Ingredients
– Olive oil spray
– 2 cobs corn
– 3 medium zucchini, halved crossways and thinly sliced
– 2 small red onions, sliced
– 1/2 cup baby peas, blanched
– 2 x 500g Grand Italian Pumpkin Gnocchi
– 1 cup basil leaves, densely packed
– 1 cup whole egg mayonnaise
– 1/2 cup shredded Parmesan cheese
– 3 cloves garlic
– Juice of 1/2 a small lemon
– Salt and white pepper, to taste
– 60g baby spinach leaves
– Extra basil leaves, for garnish
– 1/2 cup roasted cashews or pine nuts, for garnish

Method
1. Spray the corn cobs with oil and char grill in a frying pan over high heat for 6-8 minutes or until lightly charred. Slice the kernels off the cobs.
2. Spray the pan with oil and quickly char grill the sliced zucchini and onion in batches until just cooked and a little charred.
3. Cook the Pumpkin Gnocchi as per the packet instructions then drain well and allow to cool a little.
4. In a food processor combine the basil, mayo, Parmesan, garlic, lemon juice and seasonings then process until smooth. Thin with a little milk if necessary.
5. Assemble the salad in a large serving bowl or on a large platter with the gnocchi, corn, zucchini, onion, peas and baby spinach. Drizzle over the prepared dressing and top with extra basil leaves and a scatter of cashews. Serve immediately with BBQ or roasted meats or seafood.