Serves 4
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.