Crispy Gnocchi Green Bean Salad

gnocchisalad.jpeg

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?

gnocchisalad2.jpg

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.

gnocchisalad3.jpeg

Mushroom Gnocchi

This Mushroom Gnocchi is a hearty meat-free option for those cold winter nights - and it comes together all in only 30 minutes.

photo3.jpeg

Yesterday was the most beautiful day here in Calgary. It was warm and the sun was shining, but it was sooo windy which only means one thing, something is about to blow in……..

We are heading to the mountains later on today and they are supposed to get a bunch of snow, so I have been dreaming about the hearty mushroom gnocchi. If you're like me you want warm and hearty food when it gets cold but don’t always have hours to work on developing those flavours then you are in luck with this one!

This gnocchi is full of flavour and tastes meaty with the addition of portobello mushrooms. If you want to make this full vegetarian swap the chicken stock for mushroom or vegetable stock and still enjoy all the flavours of this quick and easy weeknight dinner.

photo2.jpeg

prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4 people

Ingredients

2 tbsp butter

1 tbsp olive oil

2 portabella mushrooms

4 white mushrooms

6 cremini mushrooms

1 shallot

4 cups chopped arugula

1 tbsp dried sage

4 cups chicken stock

1 kg portato gnocchi

salt + pepper to taste

truffle oil - optional

Instructions

In a large frying pan add butter and olive oil and allow butter to melt. Add in finely chopped shallots and allow to soften for 2-3 minutes. Add in roughly chopped mushrooms and sauté until mushrooms are soft and beginning to brown - approx. 5 minutes.

To your frying pan add sage and chicken stock and bring to a boil. Simmer for 10 minutes or until the stock has reduced by half.

Add in gnocchi and arugula and allow to cook 5 minutes or until gnocchi is tender. Season with salt + pepper to taste. Drizzle with truffle oil and serve.

photo.jpeg