Crispy Smashed Gnocchi Salad

The best way to eat gnocchi - crispy, smashed, golden perfection, and they're perfect with all your favourite salads and veg!

40 minutes cook

Serves 3

Mia Jacobs

Ingredients

The crispy gnocchi

450ggnocchi

2 tbspolive oil

to tasteflakey salt

The pesto sauce

15gbasil

1garlic clove

1/2lemon, juice

2 tbspnutritional yeast

30mlolive oil

to tastesalt

The salad

180ggrilled artichokes, quartered

150golives, chopped

150gsundried tomatoes, roughly chopped

150groasted vegetables, aubergine, courgette etc (optional)

1/2red onion, very thinly sliced

1 tbspvegan mayonnaise or natural yoghurt

to tastesalt and freshly cracked black pepper

1 tbsppine nuts, toasted

to garnishbasil leaves

The idea of crispy smashed gnocchi came to us in a dream...and it's everything we hoped it would be. Crispy, with a flavour reminiscent of chips or roast potatoes. They'd work well in or on any kind of salad really, so go crazy!

Method

Preheat the oven to 200 degrees celsius. Cook the gnocchi according to packet instructions. Drain and coat in 1 tbsp olive oil and a pinch of salt.

Tip onto a lined baking tray (you might need 2) and flatten all the pieces of gnocchi with the bottom of a glass. Drizzle over some more olive oil then place in the oven and roast for 20-30 minutes or until crisp and golden brown.

Whilst they roast, blend all the ingredients for the basil pesto sauce, season and set to one side.

Remove the cooked potatoes, let cool slightly before adding to a large mixing bowl with all the rest of the ingredients, and spoonfuls of the pesto. Season to taste and serve with a scattering of toasted pine nuts, basil leaves and some vegan parmesan, if desired!!