Gnocchi with Asian Slaw & Thai Peanut Sauce

Serving Size:  2-3


12 oz. Pappardelle's Potato Gnocchi
1/2 head Napa cabbage, julienned
2 carrots, julienned
1/4 lb. fresh pea shoots
1/2 sweet red onion, julienned
1/4 cup cilantro, chopped
1 English cucumber (peeled, halved lengthwise, seeded and thinly sliced)
1 (7 oz.) container Pappardelle's Thai Peanut Sauce


  1. Bring a large pot of water to boil. Add gnocchi and boil for 2-3 minutes. Drain and set aside in a large bowl.
  2. Combine all vegetables in a bowl. Toss with warm gnocchi and warm (not hot!) Thai peanut sauce.

    Optional: Serve as a side dish or main entrée and top with your favorite grilled meat or seafood.