Crispy Gnocchi Salad with Creamy Pesto Dressing

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti

This delicious salad with its unique topping requires a bit of extra effort but the results are so worth it! Pan-frying the gnocchi makes them soft and tender on the inside yet light and crispy on the outside. Once you try them this way, you may not go back to just plain boiled — don’t say I didn’t warn you!

SERVES 6–8

• 1 lb (450 g) frozen broccoli florets, defrosted
• olive oil, as needed
• salt, garlic powder, and onion powder, for sprinkling
• 1 1-lb (450-g) pkg mini gnocchi
• 2–3 Tbsp butter
• 1½ Tbsp Parmesan cheese

Dressing

• ½ cup mayonnaise
• ½ cup Mehadrin Sour Cream
• ½ cup milk
• ½ tsp lemon juice
• 4 Tbsp store-bought or homemade pesto
• 2 Tbsp Parmesan cheese
• ½ tsp salt

Salad

• 6 oz (170 g) spring mix lettuce
• 30 grape tomatoes, halved
• 1 ripe avocado, diced
• ½ small red onion, diced
• salt and pepper, to taste

Preheat oven to 400°F (200°C).

Grease a baking sheet lightly with olive oil and spread out broccoli florets in a single layer. Drizzle with some additional oil and sprinkle with salt, garlic powder, and onion powder. Toss to coat. Place baking sheet on center oven rack and roast broccoli for 30 minutes, or until edges are lightly browned.

While broccoli is roasting, prepare the rest of the salad components: Create the dressing by whisking together all ingredients until smooth; set aside. Combine salad ingredients in a large bowl.