Description
A hearty and vibrant gnocchi antipasto salad with golden seared gnocchi, fresh vegetables, olives, and mozzarella tossed in a light vinaigrette.
Ingredients
Scale
- 1 pound shelf stable gnocchi
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1/2 cup mini mozzarella balls
- 1/2 cup roasted red peppers, sliced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh basil
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add gnocchi in a single layer and cook 5 to 7 minutes until golden and crisp.
- Let gnocchi cool slightly.
- Combine cherry tomatoes, olives, mozzarella, and roasted red peppers in a large bowl.
- Add gnocchi and drizzle with red wine vinegar.
- Season with salt and black pepper and toss gently.
- Finish with chopped fresh basil and serve.
Notes
- Pat gnocchi dry before searing.
- Do not overcrowd pan for best crispness.
- Serve slightly warm or at room temperature.
- Store refrigerated up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
Keywords: Gnocchi Antipasto Salad, crispy gnocchi salad, Italian antipasto pasta salad, easy gnocchi recipe, Mediterranean style salad