Gnocchi Potato Salad

By Lynxa

Ingredients

• 1 lb gnocchi
• 1 bunch asparagus
• 1 1/4 cup peas -frozen or fresh
• 1 1/2 Tbsp dijon
• 1 Tbsp white wine vinegar
• 85-100 ml Extra Virgin Olive Oil
• 1/2 cup roasted red pepper strips, drained
• salt
• pepper

Preparation

Step 1

Set a large pot of water over high heat to boil.
Meanwhile wash and cut the asparagus on a deep angle into 1" pieces
Measure out the peas and have them ready to go.
In a large glass bowl whisk together the Dijon and white wine vinegar then stream in the Olive oil while whisking. Season with salt and freshly ground black pepper.
Once water has boiled generously salt it and then add the gnocchi. As soon as some gnocchi start to come to the surface add the aspargus and peas and cook for 1 minute. Drain and toss with the dressing, add the roasted red pepper strips and toss again. Serve hot or cold.(great for a picnic) Leftovers are excellent!
*optional-add spinach or arugula to the hot drained gnocchi before adding to the dressing.