Ingredients :
- 1 lb potato gnocchi
- 30 oz cooked chickpeas
- 2 small shallot; small dice
- 2 cloves garlic; creamed
- 1 bundle parsley; chiffonade
- 1 lemon; zested & juiced
- 1 T rosemary; minced
- 1.5 t thyme; minced
- 1/4 C grated parmigiano reggiano
- 1 pinch kosher salt & black pepper
- as needed extra virgin olive oil
Method :
- Drop gnocchi into a large pot of boiling water. Remove with slotted spoon as soon as they float. Lay flat on a plate. Cool in fridge.
- In a large mixing bowl combine ingredients gnocchi to salt and pepper.. Save a little lemon zest amd cheese for garnish. Mix well.
- Drizzle enough extra virgin olive oil just to lightly coat salad. Toss. Garnish. Serve.
- Variations; Butter, compound butters, flavored olive oils, bell peppers, roasted bell peppers, jalapeños, habanero, bacon, pancetta, prosciutto, chives, scallions, celery, carrots, ginger, honey, lime, crushed pepper flakes, coriander seed, fennel, basil, arugula, spinach, zucchini, yellow squash, eggplant, pesto, horseradish, potatoes, corn, white wine, tarragon, dill, asparagus, mint, broccoli, capers, paprika, green beans, sage, brown butter, cheddar, parmesean, romano, gruyere, lentils, tomatoes, white vinegar, champagne vinegar, avocado, peas, savory, white wine vinegar, yellow onion
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