Vegetable Gnocchi Salad

20210906 #breakfastdiary 202, 21°C/mostly cloudy, 20min/exercise Drain gnocchi blanched in boiling water, toss with olive oil, add spinach and tomato, and drizzle with vinaigrette dressing. Top with jamón and parmesan cheese, and pepper, pepper, pepper — #GnocchiSalad #Netflix #DP — near the end, when the victim asks why he tormented him like that, the perpetrator cries out, "I thought it was okay to do that." In my own daily life too, there's a lot I look past with my eyes closed, 'thinking it was okay to do that,' or 'thinking I had to do that.'

- 1/2 cup gnocchi - A handful of spinach - 3 asparagus spears - 5 cherry tomatoes - 3-4 slices jamón - Parmesan cheese - Dressing (3T olive oil, 1T white wine vinegar, 1t whole grain mustard) - Salt

1. Boil the gnocchi in boiling water with about 1t salt. 2. Once the gnocchi float to the surface, drain, put in a mixing bowl, drizzle with olive oil, and toss. 3. Blanch the trimmed asparagus in the same gnocchi water for 1-2 minutes. 4. Plate the spinach, halved cherry tomatoes, the asparagus from step 3, and the gnocchi from step 2, then grate jamón and parmesan cheese over the top. Finish with the dressing.