Gnocchi Salad with Cream & Herbs
1 cup gnocchi
5 hard boiled eggs, shelled and halved
1/2 cup of oil
1 tablespoon of chopped fresh dill or 1 teaspoon of dried dill
1 tablespoon of chopped parsley
1 teaspoon of cardamom
1 tablespoon of prepared mustard
1/4 cup of low fat plain yogurt
1 clove garlic, peeled and finely chopped
salt and pepper to taste
2 1/4 cups of sliced red peppers
one 7 ounce can of tuna fish, drained and flaked
2 small onions, cut into rings
1/2 cup of pitted green olives
Cook gnocchi in boiling, salted water following package directions; drain.
Remove yolks from eggs and mix whites with oil. Combine egg yolks, herbs,
mustard, yogurt ,and garlic. Season with salt and pepper.
In a salad bow, combine egg white mixture, yogurt dressing, pasta, red
peppers, tuna fish, onion rings, and olives. Refrigerate for 2 hours before
serving. Serves 4 |
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