Italian Gnocchi Salad
Italian gnocchi salad is a fun twist on traditional pasta salad, swapping out pasta for soft potato gnocchi tossed in a bright red wine vinaigrette with tomatoes, artichokes, basil, and bite-sized mozzarella pearls.
Ingredients
- 16 oz. gnocchi *
- 1 pint cherry tomatoes halved
- 12 oz. marinated artichokes drained & roughly chopped
- 8 oz. mozzarella pearls
- ¼ cup fresh basil chopped
Vinaigrette
- ¼ cup olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. minced garlic
- ½ tsp. dried oregano
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- Boil gnocchi according to package instructions. Drain and spread out on a baking sheet to cool, about 10 minutes.16 oz. gnocchi
- While gnocchi is cooling prep the tomatoes, artichokes and basil.1 pint cherry tomatoes, 12 oz. marinated artichokes, 1/4 cup fresh basil
- Whisk together all the vinaigrette ingredients in a small bowl or shake in a covered mason jar.1/4 cup olive oil, 2 tbsp. red wine vinegar, 1 tsp. Dijon mustard, 1 tsp. minced garlic, 1/2 tsp. dried oregano, 1/2 tsp. salt, 1/4 tsp. black pepper
- Add gnocchi, tomatoes, artichokes, basil and mozzarella to the bowl. Pour vinaigrette over salad and toss until well coated.8 oz. mozzarella pearls
Notes
- Shelf-stable or frozen gnocchi will both work. Be sure to salt the boiling water for added flavor.
- Gnocchi salad can be served right away at room temperature or kept in the fridge which will allow the flavors to meld. Give a good toss before serving.
