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Gnocchi and Burrata Warm Veggie Salad
2021-07-20
https://www.metro.ca/userfiles/image/recipes/gnocchis-salade-legumes-chauds-burrata-11672.jpg
PT05M
PT15M
PT20M
In a large skillet warm 2 tbsp (30 ml) extra virgin olive oil over medium high heat and sauté the garlic until soft, about 1 minute.Add grape tomatoes, 1/2 tsp (2,5 ml) of salt and sauté for about 5 minutes or until blistered. With the back of a wooden spoon, crush about half the grape tomatoes. Set skillet aside.Once the water boils for the gnocchi, add the green peas and allow to cook for 3 minutes in the boiling water before adding the gnocchi.Boil both the fresh green peas and the gnocchi for another 3 minutes or until the gnocchi floats to the top. Strain the gnocchi and peas.Transfer gnocchi and peas to the skillet with tomatoes.Toss in the spinach, capers, cracked black pepper and remaining 1/2 tsp (2,5 ml) salt, and olive oil.Transfer to a large plate. Add the burrata on top.Garnish with basil. Enjoy.
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1 lb (454 g) Selection potato gnocchi
3 tablespoons (45 ml) Irresistibles extra virgin olive oil
2 heaping cups (500 ml) fresh spinach
1 overflowing cup (250 ml) grape tomatoes
1/2 cup (125 ml) fresh green peas
1 clove garlic minced
1 teaspoon (5 ml) salt
1/2 teaspoon (2,5 ml) fresh cracked pepper
10 feuilles (6 g) medium Irresistibles basil leaves
2 tablespoons (30 ml) Irresistibles capers
250 g large burrata
Gnocchi and Burrata Warm Veggie Salad
2
Main course
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME
Ingredients
-
1 lb
(454 g)Selection potato gnocchi
-
3 tablespoons
(45 ml)Irresistibles extra virgin olive oil
-
2 heaping cups
(500 ml)fresh spinach
-
1 overflowing cup
(250 ml)grape tomatoes
-
1/2 cup
(125 ml)fresh green peas
-
1
clove garlic minced
-
1 teaspoon
(5 ml)salt
-
1/2 teaspoon
(2,5 ml)fresh cracked pepper
-
10 feuilles
(6 g)medium Irresistibles basil leaves
-
2 tablespoons
(30 ml)Irresistibles capers
-
250 g
large burrata
Preparation
In a large skillet warm 2 tbsp (30 ml) extra virgin olive oil over medium high heat and sauté the garlic until soft, about 1 minute.
Add grape tomatoes, 1/2 tsp (2,5 ml) of salt and sauté for about 5 minutes or until blistered. With the back of a wooden spoon, crush about half the grape tomatoes. Set skillet aside.
Once the water boils for the gnocchi, add the green peas and allow to cook for 3 minutes in the boiling water before adding the gnocchi.
Boil both the fresh green peas and the gnocchi for another 3 minutes or until the gnocchi floats to the top. Strain the gnocchi and peas.
Transfer gnocchi and peas to the skillet with tomatoes.
Toss in the spinach, capers, cracked black pepper and remaining 1/2 tsp (2,5 ml) salt, and olive oil.
Transfer to a large plate. Add the burrata on top.
Garnish with basil. Enjoy.
Source :
Metro
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