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Amazing Antipasto Gnocchi Salad
This salad can be either a luncheon main coarse or a side salad. Either choice will be delicious! Mix the cooked gnocchi with your typical antipasto ingredients and a nice Creamy Italian Dressing. So easy – so tasty!
1 – 17.5 ounce Toscanini mini Potato Gnocchi
20 cherry tomatoes- quartered
7 scallions- chopped
1/2 English cucumber- peeled and chopped
1 cup marinated artichokes- chopped
1/2 cup Italian olive salad- drained
1/3 cup Creamy Italian Dressing
Salt and pepper
Fresh Basil
1 romaine lettuce, washed and chopped
Cook the gnocchi according to package instructions. Drain .
Place gnocchi in a large salad bowl.
Mix in the tomatoes,scallions,cucumbers,artichokes, olive salad.
Stir.
Add in the dressing.
Salt and pepper to taste
Chop in fresh basil to taste reserving a leaf for garnish
Stir.
Line the serving dishes with chopped romaine and spoon salad on top.
Garnish with basil.
Serves 4/8
Note: substitute Italian vinaigrette for a lighter version
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