Crispy Gnocchi Green Bean Salad

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Happy Monday Everyone! If you're in Canada on this beautiful Monday you are enjoying the last long weekend of summer! It’s the last holiday of the summer and usually comes when you really feel like you need it!

But if you’re not lucky enough to have a long weekend at least it’s a beautiful Monday right! Plus, you can always whip up this salad, because this salad embraces all the things that I love about summer, yet it really more than just a salad. I mean seriously, how often do you have a salad that is topped off with crispy gnocchi!

So I’m not going to lie - this salad is a bit involved - but it is totally worth it. The dressing is out of this world with lemon, pesto and shallots - and if you can find fresh peas to top this whole thing you will be in for an even bigger treat!

So what are you guys doing to take in every last minute of summer? Beach days, bonfires, picnics in the park? No matter what you have planned it should probably involve a beautiful summer salad, and even if it’s not a holiday for you, it’s totally ok to plan for the weekend of Mondays right?

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prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 6

Ingredients

1 lb green beans

1/2 lb broccolini

2 cobs of corn

2 radishes

3 carrots thinly sliced

1 cup fresh peas (shelled)

1 lb gnocchi

olive oil

salt + pepper

1/2 shallot

2 cloves of garlic

1/2 lemon

1 tbsp pesto

1/4 cup olive oil

Instructions

In a small bowl place finely chopped shallots, garlic, juice of 1/2 lemon, pesto, olive oil and salt + pepper - whisk to combine then set aside.

Bring a large pot of water to a boil then add in corn and simmer for 15-20 minutes. Remove from the water then place in a very hot pan to char. Once the corn is blackened carefully cut the corn off of the cobs then set aside.

Coat the bottom of a large skillet with olive oil then add in green beans and sauté for 5-6 minutes or until for tender - but still have a bit of crunch. Remove from the pan and set aside.

To the same pan add in broccolini that has been cut into bit sized pieces. Sauté until the broccolini is cooked similar to the green beans then set aside separate from the beans.

To the pan add in gnocchi and fry until gnocchi is crispy and tender.

While the gnocchi is cooking prep your salad. In a large bowl place cooked beans and half the dressing. Toss then layer the beans into a bowl or serving tray. Put broccolini in the bowl and add remaining dressing and toss. Put on top of the green beans then finish with thinly sliced radishes, corn, sliced carrots and fresh peas. Top with crispy gnocchi and serve immediately.

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Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.

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Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4

Ingredients

2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper

Instructions

Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.

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