Gnocchi Recipes

Pan Fried Gnocchi and Asparagus Salad recipe

This simple yet elegant dish combines a few key ingredients to create a delicious meal. Asparagus, prosciutto ham, hazelnuts, parmesan and crispy little nuggets of pan fried gnocchi combine with a simple balsamic and oil dressing.


  • 500g packet gnocchi
  • 200g asparagus, woody ends snapped off
  • 4 large slices thin, smoked prosciutto ham
  • 200g salad leaves
  • 100g shaved parmesan cheese
  • 30g butter
  • 2 tbsp. hazelnuts, toasted and chopped
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. balsamic vinegar


  1. Bring a pot of salted water to the boil. Add the gnocchi and cook until they rise to the surface then drain with a slotted spoon. Toss the cooked gnocchi with 1 tbsp. of oil. Blanch the asparagus in the same water for about 1 minute, then drain.

  2. Slice the prosciutto into strips. Whisk 2 tbsp. of the oil with the vinegar. Divide the salad leaves between 4 bowls.

  3. Heat remaining oil in a frying pan with the butter and fry the gnocchi until crisp and golden. Scatter the asparagus, ham, parmesan and hazelnuts over the salad leaves and add the cooked gnocchi. Drizzle with the dressing then season the salad to taste with salt and pepper.

If you like, use homemade gnocchi or herb gnocchi rather than plain potato gnocchi in this recipe. Serves 4.

Author: Laura Young

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Published: May 24, 2012
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