Colourful gnocchi and asparagus salad: A vibrant culinary delight

Salads don’t have to be boring; they can be filling when adequately prepared. In my salad, asparagus and gnocchi play an essential role. Although mainly associated with a hot dish, the latter also works superbly in the salad. A lot is happening, and it tastes divine—these are the kind of dishes I like the most.

Colourful dishes please not only the palate but also the eyes. It's not without reason that people say we eat with our eyes. This salad becomes a miniature work of art—there are a lot of green, red, and white accents. The whole thing is combined with a simple sauce based on green pesto and plain yoghurt.

This salad is an exciting idea for a light lunch on a warm day or a side dish to grilled dishes. It's healthy, colourful, but above all, delicious.

Ingredients:

• 400 g cooked gnocchi,
• olive oil,
• salt and pepper to taste.

Remaining ingredients:

• 300 g asparagus,
• 120 g mini mozzarella,
• 150 g cherry tomatoes,
• 80 g rocket,
• chopped parsley.

Sauce:

• 3 tablespoons green pesto,
• 3 tablespoons Greek yoghurt,

Preparation:

Step 1. I cook the gnocchi according to the instructions on the package, drain them, transfer them to a bowl, and let them cool. I drizzle them with olive oil and season them with salt and pepper. I spread them on a baking sheet lined with parchment paper, place them in an oven preheated to 175°C, and bake for 20 minutes.

Step 2. I blanch the asparagus and then cut it into 3-4 pieces, depending on their size. I mix the green pesto with plain yoghurt.

Step 3. I transfer the rocket to a large bowl. I add the cherry tomatoes, asparagus, and mini mozzarella. I add the sauce, chopped parsley, and gnocchi and mix thoroughly.

Step 4. The salad is now ready to eat. It works great as a side dish or a light lunch. Enjoy!