Author: Jacqui Bacci | May 18, 2018
1 packet of Bacci’s Fresh Potato Gnocchi
12-15 cooked prawns, peeled
a bunch of asparagus, ends trimmed
1 corn cob
2 cups of packed fresh spinach leaves
2 cups of packed fresh mixed salad leaves
1 cup of sugar snap peas, steamed and cooled
50-100ml olive oil
basil pesto (store bought or home-made)
Note: A simple olive oil and lemon dressing works well, we added some basil pesto for extra flavour and seasoned with salt and pepper.
Cook our Bacci’s Fresh Potato Gnocchi on plenty of salted water until they rise to the top, then drain well.
Next, toast them in a fry pan with olive or coconut oil until deliciously crisp and golden brown.
Steam asparagus for 8-10 minutes, making sure not to over-cook them. Take off the heat and let them cool. A bowl with ice cubes stops the cooking entirely.
Cook a corn on the cob and/or charr it on a barbecue or griddle pan. – Charring is optional and will add extra flavour!
Arrange spinach and salad leaves on a large platter and add the corn, sugar snaps and gnocchi. Top with prawns.
For the dressing, blend olive oil and the juice of one lemon with 2-3 tsp of basil pesto and drizzle across the salad.
To cut the corn kernels off the cob, place a clean kitchen towel on your bench. Stand the cob up on its tip and carefully run a sharp knife along the centre of the cob, allowing the kernels to drop onto the kitchen towel. Now you can easily transfer the kernels into your salad bowl.
To make basil pesto at home, you’ll need a food processor – add ½ a clove of garlic, 3 good handfuls of fresh basil, a good handful of Parmesan cheese, a handful of pine nuts, extra virgin olive oil and blend until smooth. Add a little lemon juice to adjust the consistency to your liking. Add to your salad dressing and reserve the remaining pesto in a clean glass jar in your fridge for later.