Gnocchi Salad

20240213 #breakfastdiary 973, 3°C/clear Spring may have officially begun on the calendar, but there's still a good stretch left until the equinox, when the days really start stretching out. This year the spring equinox falls on March 20. Fill a pot with water, add store-bought gnocchi and salt, and once the water boils and the gnocchi float to the top, scoop them into a bowl. Drizzle with olive oil right away and toss so they don't dry out. Prep spinach, cherry tomatoes, peas, olives, and a boiled egg. (Honestly, most vegetables you have on hand will work.) Mix 3 olive oil, 1 wine vinegar for the dressing — I almost added my usual 1/4 wholegrain mustard out of habit, then remembered, a little embarrassed, that I'd given the jar to my mother yesterday, so I skipped it. Put the prepared ingredients in a bowl, pour over the dressing, and toss well. Add the egg last so it doesn't break apart when mixing. Finish with a little grated parmesan.