Description
The Gnocchi Antipasto Salad is a delightful fusion of Italian flavors that combines soft, pillowy gnocchi with the vibrant tastes of a traditional antipasti platter. Packed with sun-dried tomatoes, marinated artichokes, and mozzarella cheese, this salad is ideal for summer gatherings or as a hearty vegetarian dish. Enjoy the bold flavors and textures in every bite, with an added balsamic vinaigrette for a zesty finish.
Ingredients
Scale
- 500g pre-made or homemade gnocchi
- ½ cup sun-dried tomatoes, sliced
- 1 cup marinated artichoke hearts, halved
- ½ cup pitted kalamata olives, halved
- 200g mozzarella cheese, cubed or torn into bite-sized pieces
- ¼ cup fresh basil leaves, torn or chiffonade
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook according to package instructions (usually 2-3 minutes or until they float). Drain and let them cool completely.
- Prepare the Salad Ingredients: In a large bowl, combine the sun-dried tomatoes, artichoke hearts, olives, and mozzarella cheese.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar and olive oil. Season with salt and pepper to taste.
- Assemble the Salad: Add the cooled gnocchi to the bowl of antipasti ingredients. Pour the balsamic vinaigrette over the salad and toss gently to combine.
- Finish and Serve: Top the salad with fresh basil leaves. Serve immediately or chill in the fridge for 30 minutes to allow the flavors to meld.
Notes
- Whole-wheat gnocchi for added fiber
- Low-fat mozzarella or plant-based cheese for a lighter, dairy-free version
- Add fresh spinach or kale for extra nutrients
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Italian
- Cuisine: Boiling, Chilled
Nutrition
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg