Step 1

Cook gnocchi in a large saucepan of boiling water following packet directions, adding asparagus and broad beans for the last 1 min of cooking. Refresh under cold water. Drain.

Step 2

Heat the oil in a large frying pan over high heat. Cook the gnocchi mixture, stirring, for 2 mins or until the gnocchi is golden.

Step 3

Meanwhile, whisk the buttermilk, mayonnaise, lemon juice, horseradish cream and mustard in a small jug or bowl. Season.

Step 4

Place the gnocchi mixture in a large serving bowl. Add the rocket, spring onion and half the dressing and toss to combine. Top with salmon and drizzle with remaining dressing. Sprinkle with lemon zest to serve.