Crispy Gnocchi Salad

Name: Crispy Gnocchi Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1 packet gnocchi; 125 g pancetta; 2 tablespoons (30 ml) oil; 1/2 teaspoon (2.5 ml) salt; 1 bunch asparagus, trimmed and cut into sections; 1 cup (30 g) fresh basil; 1/2 cup (20 g) fresh dill; 1/4 cup (35 g) pistachios or other nuts of your choice; 1/4 cup (60 ml) olive oil; 1 clove garlic, minced; Zest of 1 well-washed lemon; 3 tablespoons (45 ml) lemon juice; 1 tablespoon (15 ml) nutritional yeast; 3 tablespoons (45 ml) water; 1/2 teaspoon (2.5 ml) salt; Pepper, to taste; 1 cup (150 g) frozen peas, thawed; 1 1/2 cups (150 g) sliced sweet peas; 2 sliced green onions OR pickled red onions; 1/2 cup (80 g) finely sliced radishes

Have you ever tried oven-baked, crispy gnocchi? This recipe is perfect for a quick and easy spring meal that’s full of flavour. The gnocchi are golden on the outside and fluffy on the inside, and are served in a spring salad with crispy pancetta, asparagus, peas, and a fresh basil and dill dressing. It’s an irresistible combination that’s ideal for weeknights or uncomplicated entertaining.

Servings: 4
Preparation time: 20 minutes
Cooking time: 25 minutes

See the recipe

Frequently asked questions

You can use bacon or prosciutto, adding it at the end of the cooking time to make it crispy. For a vegetarian version, you can use chickpeas or grilled tofu!

You can prepare the vinaigrette and chop the vegetables in advance. However, it’s best to cook the gnocchi at the last minute to ensure they remain crispy.

Excellent alternatives include almonds, sunflower seeds and pine nuts.

Ingredients

Crispy Gnocchi

1 packet gnocchi
125 g pancetta
2 tablespoons (30 ml) oil
1/2 teaspoon (2.5 ml) salt
1 bunch asparagus, trimmed and cut into sections

Pesto Vinaigrette

1 cup (30 g) fresh basil
1/2 cup (20 g) fresh dill
1/4 cup (35 g) pistachios or other nuts of your choice
1/4 cup (60 ml) olive oil
1 clove garlic, minced
Zest of 1 well-washed lemon
3 tablespoons (45 ml) lemon juice
1 tablespoon (15 ml) nutritional yeast
3 tablespoons (45 ml) water
1/2 teaspoon (2.5 ml) salt
Pepper, to taste

Assembly

1 cup (150 g) frozen peas, thawed
1 1/2 cups (150 g) sliced sweet peas
2 sliced green onions OR pickled red onions
1/2 cup (80 g) finely sliced radishes

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Preparation

Crispy Gnocchi

Preheat the oven to 450°F and place the rack in the centre. Line a baking tray with parchment paper.
In a large bowl, toss the gnocchi with the pancetta, oil and salt. Arrange on the baking sheet and bake for 15 minutes, stirring halfway through. Remove the baking sheet from the oven and make space for the asparagus. Bake for a further 10 minutes. Increase the oven temperature to grill and bake for a further 2–3 minutes, or until the gnocchi are golden brown.