Gnocchi and vegetable wok

• Gnocchi – 250 g
• Turnip (quartered) – 1 pc
• Carrot (sliced) – 1/2 pc
• Mushrooms (quartered) – 4 pcs
• Snow peas – 5 pcs
• White onion – 1/4 pc
• Sliced garlic – 1 pc
• Spring onion – 2 pcs
• Olive oil – 4 tbsp
• Fresh oregano (for garnish) – 3 to 5 leaves

1. Pepper and salt Blanch the turnip quarters, snow peas, and carrot slices, then cool them in ice water.
2. Sauté (or grill) the spring onions on each side and set aside.
3. Submerge the gnocchi in lightly salted boiling water for 3 minutes and drain. Sauté the gnocchi in a pan with olive oil. Once golden brown, place them on absorbent paper to remove excess oil. Lightly salt them.
4. Sauté the vegetables in olive oil in the order of their required cooking times (turnips, carrots, mushrooms, garlic, snow peas, onions). Add the gnocchi to warm them up and season.
5. Arrange everything in a warm deep plate and garnish with spring onions and sprigs of oregano.

Cold Line Preparation:
Follow the above steps and ensure everything is well cooled before plating in a container or dish.
Tip: For large volumes, it is possible to brown the gnocchi in the oven: mix the gnocchi with olive oil, place them on a lightly oiled baking sheet, and bake for 15 minutes at 180°C.