Gnocchi Summer Salad With Pesto Mayonnaise

1. 1

   Prepare gnocchi as label directs. Drain and set aside.

2. 2

   In a medium-size skillet, heat olive oil over medium heat. Add prosciutto and cook 1 1/2 - 2 minutes, stirring constantly. Cook just until the prosciutto begins to crisp.

3. 3

   Drain on paper towels and set aside.

4. 4

   In the same skillet lightly toast 2 tablespoons of the pine nuts, until slightly browned, about 3 minutes. Set aside with the prosciutto.

5. 5

   In a food processor combine the 1/4 cup of fresh basil, garlic clove, Parmesan cheese, and the remaining 2 tablespoons of pine nuts. Blend until smooth.

6. 6

   In a medium bowl add the mayonnaise, and fold in the basil puree. Mix gently until combined.

7. 7

   To the same bowl add the prosciutto, toasted pine nuts, sun-dried tomatoes, scallions, salt, pepper and cooked gnocchi.

8. 8

   Adjust seasonings if necessary. Garnish with remaining basil leaves, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.