Gnocci with basil, lemon and capers

With spring just around the corner, snow drops popping up out of the thawing ground, I can’t help but feel optimistic these days.  As I walk though the streets, people smile and take their time outside.  I love this change in attitude.

As spring rolls in, my tuber-rich, squash and cabbage-filled winter menu starts feeling repetitive.  The only issue here in Toronto is there’s a mismatch between spring and the first veggies (Toronto warms up faster than the surrounding agricultural land due to the urban heat-island effect).  This mismatch means I have extreme cravings for asparagus that I have to control for a whole other month before I can find some from around here.  Why do you tempt me so, asparagus from another continent?  Ontario produces more asparagus than it can handle (perhaps that is a challenge), and I am keeping all the space I have for it when it arrives in bursting bunches.  Bring it on.

All that is to say the light spring air is turning my cravings towards simple and light dishes.  This one can be made in less than 10 minutes, and is well worth it.  The gnocci, which can at times be on the heavy side, are well complemented with a light summery dressing.

Ingredients – 4 lunch servings

-1 package potato gnocci
-1/2 a shallot, really finely sliced
-basil leaves from 4-5 stalks, minced
-juice from 1/2 a lemon
-zest from 1/2 a lemon
-1 Tbsp capers, rinced
-2 Tbsp olive oil
-grated parmesan cheese, salt, and pepper to taste

Directions

Bring a large pot of salted water to a boil.  Meanwhile, chop the shallot, mince the basil leaves, and zest the washed lemon.  Combine all the ingredients except the parmesan cheese and gnocci in a bowl and mix.  When the water is boiling, drop the gnocci in, and boil until they float.  This takes around 2 minutes.  Drain the gnocci, and toss in the dressing.  Serve with grated cheese.  Bon appétit!

-Sitelle