Fresh Basil Gnocchi Salad with Peas

Salad:

In this salad, the basil leaves are left whole and treated as a salad green.

2 cups fresh basil leaves, removed from the main stem.

1 lb Gnocchi, cooked according to package directions, drained, and then pan-fried in a skillet in olive oil over medium heat for about seven minutes, stirring occasionally, until they get lightly golden. Remove from heat and let cool to room temperature.

2 cups cooked peas, preferably fresh, but frozen work well too

¾ cup sundried tomatoes, slivered

Shaved asiago, about ¼ cup (can use shaved parmesan or romano instead)

Salad dressing:

1 garlic clove, crushed

juice of 1 ½ lemons lemon zest

½ cup olive oil „ salt & pepper to taste

Whisk the salad dressing ingredients together.

In a bowl, toss the dressing together with the other salad ingredients and serve.