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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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One thing to know about me is(besides being the laziest cook in the world) is that I love gnocchi. This is a Rachael Ray recipe that substitutes gnocchi for potatoes and is very delicious and easy to make. The original recipe calls for a small jar (4 ounce) of marinated mushrooms that I don't use because DH hates mushrooms.. Ingredients:
2 lbs gnocchi |
3 tablespoons dijon mustard |
2 tablespoons white vinegar |
1/3 cup extra virgin olive oil |
salt & freshly ground black pepper |
4 celery ribs, from the celery heart, finely chopped |
1/2 red onion, finely chopped |
2 roasted red peppers, chopped |
1/2 cup flat leaf parsley, chopped |
Directions:
1. Place a large pot of water over high heat to boil the gnocchi.
2. Once the water is boiling, drop the gnocchi into the port and for 3 minutes or until they float.
3. While the gnocchi are cooking, grab a large mixing bowl and whisk together the mustard, and white wine vinegar.
4. Stream the olive oil into the bowl while whisking, then season the dressing with the salt and pepper.
5. Add the vegetables and parsley to the mixing bowl.
6. Drain the gnocchi and them while still hot into the mixing bowl.
7. You can serve the salad now or let it chill in the refrigerator for a cuple of hours to develop more of the flavors.
8. Drizzle with an extra amount of olive oil when you are ready to seve.
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