Andrea Buckett's Gnocchi Antipasti Salad Andrea Buckett's Gnocchi Antipasti Salad (The Good Stuff)
Ingredients
4 tablespoons olive oil, divided
500g shelf stable gnocchi
398ml can artichoke hearts, drained and quartered
½ cup sliced green olives
½ cup thinly sliced cacciatore salami (or any small round cured meat)
½ cup small chunks of Parmiagiano
½ cup sliced red onion
¼ cup sliced sun dried tomatoes
¼ cup finely chopped hot pepper rings
¼ cup finely chopped parsley
2 tablespoons white wine vinegar
Directions
Set a non-stick skillet over medium heat. Add two tablespoons of olive oil. Once the oil is hot add the gnocchi. Cook, stirring occasionally for about 8 minutes, until the gnocchi has softened and is slightly browned on the outside. Transfer to a plate to cool completely
To a large bowl, add the artichoke hearts, olives, cacciatore, Parmigiano, red onion, sun-dried tomatoes, hot pepper rings, and parsley and toss to combine. Add the white wine vinegar and remaining two tablespoons of olive oil. Stir to combine. Season with salt and pepper to taste. Serve.
