Monday, August 26, 2013

Gnocchi Antipasti Pasta Salad

Because store-bought gnocchi only takes minutes to make, it is the perfect easy dinner option. This version, with antipasti staples like artichoke hearts and olives, makes a wonderful side dish or entree. Plus, with fresh basil and cherry tomatoes, it is the perfect way to show off the best spring has to offer. Gnocchi Antipasti Pasta Salad 2 packages gnocchi 1 pint cherry tomatoes, halved 1 (12 ounce) jar marinated artichoke hearts, rinsed and drained 1 (15 ounce) can garbanzo beans, rinsed and drained 1/2 cup green olives 2 cups mixed baby greens (spinach, kale, arugula, etc.) 1/4 cup finely torn basil leaves 2 Tablespoons olive oil 1. Cook gnocchi according to package directions. Drain and allow to cool slightly. 2. Put gnocchi in a large bowl and mix remaining ingredients. Add salt and pepper to taste if necessary. Serve warm or at room temperature.

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