Tuesday, March 15, 2022

Gnocchi Salad

I served this salad warm, and suggest you do the same. I've discovered that cold gnocchi are not the taste I want to experience more than once! That said, this "salad" is chock full of a variety of veggies that are simply delicious, especially with the simple dressing that ties it all together. 


8 oz prepared gnocchi
1 tsp olive oil
1 tsp butter
1/2 sweet onion, chopped
1 clove garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 cup mushrooms, sliced
1/2 red pepper, chopped
1/2 cup white wine
1 Tbs vinegar and oil salad dressing
2 Tbs minced fresh basil
several grinds of sea salt
several grinds of black pepper
2 Tbs Parmesan cheese, finely grated


Fill a saucepan with about 1 quart of water and bring to a boil on the stove top. Prepare the vegetables while the water is coming to a boil. Heat a skillet over medium heat with the olive oil and the butter. Add the onion and garlic and cook for several minutes, until the onion begins to turn translucent. Add the zucchini, squash, mushrooms, and red pepper and continue to cook for another few minutes, until the mushroom begins to change color. Add the white wine, along with the fresh basil and cook until the wine reduces by half. Turn the heat off of the vegetables but leave them on the stovetop. Add the gnocchi to the boiling water and cook until al dente, usually 2 to 3 minutes. Drain the gnocchi and mix it with the vegetables. Add the salad dressing, adding more if the gnocchi is too dry. Add salt and pepper to taste. Serve by placing the mixed gnocchi salad into bowls and topping with the Parmesan. You can use vegan butter and Parmesan to make this a vegan meal. 

Serves 2 to 3

Stealthy Cooking Tip: This gnocchi salad has many more vegetables than the regular side or main dish of gnocchi would have. If your family (or you) doesn't like salads, simply call this "gnocchi"! 

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