antipasto salad Archives

gnocchi antipasto salad

May 4, 2025

This has to be one of the easiest salads or starters you’ll every make. Fresh gnocchi are boiled, cooled & tossed with a simple vinaigrette, marinated artichokes, roasted peppers, sun-dried tomatoes, castelvetrano olives, fresh basil, salami & fresh mozzarella pearls. Not only is it simple to prepare – mostly thanks to handy pantry staples, but […]

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gnocchi antipasto salad

Prep Time10

Cook Time3

Total Time13

Servings:

Calories: 391kcal

Author: Lovoni

US Customary - Metric

1 lb refrigerator gnocchi
Good pinch of salt
1/2 jar julienne sun-dried tomatoes in oil, drained
12 oz jar marinated artichoke quarters, drained
1/2 cup jarred roasted red pepper strips, drained
1/2 scant cup Castelvetrano olives, left whole or pitted & halved
1/3 cup chopped fresh basil leaves, plus extra leaves for garnish
8 oz sliced salami, chopped
8 oz fresh mozzarella pearls

FOR THE DRESSING

3 tablespoons white balsamic or red wine vinegar
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper, optional

To make the dressing:

Whisk all ingredients together in a large bowl.
Cook the gnocchi in a large pot of boiling, salted water for 2 to 3 minutes until the gnocchi has floated to the surface & is cooked. Drain & refresh under cold water. Toss with a drizzle of olive oil to keep from sticking together. Add to the dressing.
Add the remaining ingredients, toss gently to combine. Arrange on a serving platter & garnish with extra basil leaves.

Nutrition