As the summer heat continues, the market abundance grows. We know main courses get all the attention, but let’s focus in on some stellar and versatile side dishes.
The right accompaniments–and company–can elevate any meal while offering crisp and refreshing flavors. These gnocchi salad and peach panzanella recipes are quick, easy, and filling additions to any meal–or perfectly delicious all on their own!
Somewhere between a pasta and a dumpling, gnocchi is a hearty base for a number of different dishes. Enjoy it mixed with some homemade basil pesto or tomato sauce, as a tomato bake, or even add them to soups! Have your gnocchi chilled with this fresh and summery salad. Start by bringing a pot of water to a boil. Add your gnocchi and boil per the package directions, usually only a few minutes. While those are boiling, make a quick Italian dressing by mixing three tablespoons of olive oil, two tablespoons of red (or white) wine vinegar, two tablespoons of lemon juice, a teaspoon of Dijon mustard, a teaspoon of fresh or dried oregano, one minced garlic clove, and salt and pepper to taste. Strain your gnocchi and add them to a big bowl. Pour most of the Italian dressing on them and mix to prevent them from sticking to each other as they cool. While the gnocchi cools, chop up your preferred veggies like cucumber, cherry tomatoes, red onion, tender baby summer squash, sweet corn, and more. You can also roast or grill any veggies of choice, let them cool, chop them up, then mix them into your salad for an added depth of summer flavor. Pour in any leftover Italian dressing and mix. McConnell Farms (North Asheville) now has sweet corn available so keep your eyes peeled for more arriving in the coming weeks from vendors like Lee’s One Fortune Farm and Creasman Farms…