Ingredients:

• 160 grams radicchio leaves
• 150 grams gnocchi
• 2 tbs. olive oil
• 80-100 grams physalis
• 100 grams soy yogurt
• 2 tsp. parsley
• salt
• cinnamon
• 2 tsp. madras curry
• 1 tsp. garam masala
• sugar or 1 tsp. corn syrup

Directions:

• Wash the radicchio and separate into pretty leaves.
• Place the leaves on the salad dishes.
• Cook the gnocchi until al dente. Cool under cold water drain and pour the 2 tablespoons olive oil over to keep from sticking together.
• Place in the refrigerator to cool until ready to serve.
• Remove the physalis from the hulls and cut in half add to the gnocchi.
• Make a salad dressing from the soy yogurt, freshly chopped parsley, salt, pepper, curry, cinnamon garam masala and sugar.
• Pour over the gnocchi and physalis. and mix well. Place the salad on the leaves and serve.

Iceberg lettuce can be used if the radicchio is not available.

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