Description
- Gnocchi Antipasto Salad blends crispy gnocchi, meats, olives & herbs into a vibrant meal. Perfect for lunch, dinner, or summer gatherings.
Ingredients
- 1 lb fresh or frozen gnocchi
- 4 tbsp extra-virgin olive oil, divided
- 1 clove garlic, finely chopped
- 2 tbsp apple cider vinegar
- 1 tbsp finely sliced fresh basil
- 2 tsp finely chopped fresh oregano
- 1/2 cup Castelvetrano olives, halved
- 1/2 cup fresh mozzarella balls (ciliegine or similar), halved
- 1/2 cup finely chopped marinated artichoke hearts
- 1/2 cup quartered turkey pepperoni slices
- 1/2 cup thinly sliced turkey salami
- 1/4 cup finely chopped sun-dried tomatoes
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook gnocchi, stirring occasionally, until they float and are just al dente (about 1-2 minutes). Remove with a slotted spoon and place on a paper towel-lined baking sheet to drain.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add cooked gnocchi and sauté, tossing occasionally, until golden and slightly crisp (about 3-4 minutes). Set aside to cool slightly.
- In a large mixing bowl, whisk together the garlic, apple cider vinegar, basil, oregano, 1 teaspoon salt, and remaining 3 tablespoons olive oil.
- Add the cooked gnocchi, olives, mozzarella, artichoke hearts, turkey pepperoni, turkey salami, and sun-dried tomatoes to the bowl. Toss to coat everything evenly in the dressing.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pasta and Grain Salads
- Method: Boiled, Sauteed, Mixed
- Cuisine: Italian-American