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Gnocchi Antipasto Salad

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Ingredients

Scale

For the Salad:

  • 1 pound (450g) potato gnocchi (store-bought or homemade, ensuring no pork or alcohol content)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1 cup roasted red peppers, sliced
  • ½ cup feta cheese, crumbled (make sure it’s Halal)
  • 1 cup fresh basil leaves, chopped (for garnish)

For the Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar (check that it’s alcohol-free)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and pepper to taste
  • Optional: 1 teaspoon honey (to balance acidity)

Ingredient Highlights

  • Gnocchi: The main base of the salad, gnocchi provides a soft, chewy texture that pairs beautifully with the fresh vegetables and marinated ingredients.
  • Olives: Kalamata olives give a briny, rich flavor that complements the sweetness of the tomatoes and the earthiness of the artichokes.
  • Marinated Artichokes: These add a tangy and slightly bitter contrast that enhances the richness of the salad.
  • Feta Cheese: Crumbled feta provides a creamy, tangy element that brings a delicious creaminess to the dish.
  • Dressing: A simple, tangy vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and garlic ties all the ingredients together in perfect harmony.

Instructions

Prepare the Gnocchi:

  1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually for about 2-3 minutes or until the gnocchi float to the surface. Drain and set aside to cool. If desired, drizzle with a little olive oil to prevent sticking.

Prepare the Vegetables and Ingredients:

  1. Prepare the Vegetables: While the gnocchi is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the marinated artichokes. Slice the roasted red peppers and pit and halve the Kalamata olives.
  2. Crumble the Feta Cheese: Crumble the feta cheese and set it aside.

Make the Dressing:

  1. Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, dried basil, salt, and pepper. If you prefer a touch of sweetness to balance the acidity, add honey. Whisk until the dressing is well combined and emulsified.

Assemble the Salad:

  1. Combine the Ingredients: In a large bowl, combine the cooled gnocchi, cherry tomatoes, cucumber, red onion, olives, artichokes, and roasted red peppers. Add the crumbled feta cheese and toss gently to combine.
  2. Add the Dressing: Drizzle the dressing over the salad and toss everything together until evenly coated.

Garnish and Serve:

  1. Garnish: Sprinkle freshly chopped basil leaves over the top for added freshness and color.
  2. Serve: Serve immediately for the freshest flavor, or refrigerate for up to an hour to allow the flavors to meld.

Nutrition

Find it online: https://buttereats.com/gnocchi-antipasto-salad/