gnocchi antipasto salad
Servings: 8
Calories: 391kcal
- 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
Calories: 391kcal | Carbohydrates: 24g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 1299mg | Potassium: 155mg | Fiber: 2g | Sugar: 1g | Vitamin A: 756IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 3mg