Method

• 1.
  Bring a large pot of salted water to the boil. Add the gnocchi and as they rise to the surface remove with a slotted spoon, draining well. Place in a bowl and gently coat in 1 tablespoon of the oil.
• 2.
  Blanch the asparagus in boiling, salted water for 1 minute until bright green and crisp. Refresh under cold water and drain well.
• 3.
  Roll up the prosciutto and cut into strips. Whisk 2 tablespoons of oil with the vinegar. Season with salt and pepper and set aside.
• 4.
  Divide the salad leaves between the serving bowls.
• 5.
  Heat remaining oil in a non-stick frying pan with the butter and pan-fry the gnocchi in batches until crisp and golden.
• 6.
  Scatter the gnocchi, asparagus, prosciutto and hazelnuts over the salad and drizzle with the dressing. Add the parmesan and finish with freshly ground black pepper.