Archive for June 2nd, 2009


Inspiration courtesy of a simple recipe, I adapted this to become nondairy. If I could have found some dairy-free ravioli, I would have used them, but I came up dry this week. So instead, I subbed potato gnocchi. This salad is so easy to make, and the flavors are so clean and clear. Make sure you use a very good quality olive oil, as it truly enhances the flavors. Of course, I used soy parmesan in place of the real thing.

Gnocchi salad

1/2 pound potato gnocchi (mine were bought fresh, but frozen then thawed would also work fine)

1 bunch thin asparagus, cut on a deep angle

10 ounce bag of frozen peas, thawed

4 big handfuls baby spinach

a couple splashes of extra virgin olive oil

1/2 cup pine nuts, toasted

fine grain sea salt

soy parmesan cheese, for garnish

Prep all of your ingredients in advance….cut the asparagus, wash the spinach, etc. Add the gnocchi to a large pot of salted boiling water. After a few minutes, when a couple of the gnocchi begin to float, add the asparagus and the peas. Cook for about 2 minutes, then drain everything into a large colander.

Immediately transfer to a large bowl, add the spinach and pine nuts, and gently toss with a couple big splashes of olive oil and a pinch or two of salt. Serve with a little parmesan sprinkled on top. Makes 4-6 servings.

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