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Italian Gnocchi Salad

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Ingredients for 4 servings:

  • 500 g gnocchi, from the refrigerated section
  • 2 beefsteak tomatoes
  • 150 g cucumber(s)
  • 425 ml artichoke hearts
  • 50 g salami, thinly sliced ​​Italian
  • ½ jar capers
  • 4 tbsp vinegar
  • 3 tbsp olive oil
  • 2 tsp Italian herbs in oil
  • salt and pepper
  • Sugar
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the gnocchi in salted water according to the package instructions. Drain well and let cool. Wash the tomatoes, halve them, remove the stems and seeds, and dice the flesh. Peel the cucumber, halve it lengthwise, scrape out the seeds with a spoon, and dice the cucumber. Drain the artichokes and cut into pieces. Halve the salami slices, if desired. Mix the capers with the vinegar, oil, and herbs, and season with salt, pepper, and sugar. Mix the marinade with the salad. Serve garnished with basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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