 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
|
Pan sauteing the gnocchi eliminates the need to boil them, while creating a wonderful tasty crispy coating on them. The baby bellas lend a real earthiness to this Italian-influenced salad.—Fran Fehling, Staten Island, New York Ingredients:
1 package (16 ounces) potato gnocchi |
2 tablespoons plus 1/3 cup olive oil, divided |
1/2 pound sliced baby portobello mushrooms |
3 teaspoons lemon juice |
3 large plum tomatoes, seeded and chopped |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 package (5 ounces) fresh baby arugula or fresh baby spinach, coarsely chopped |
1/2 cup pitted greek olives, cut in half |
1/3 cup minced fresh parsley |
2 tablespoons capers, drained and chopped |
2 teaspoons grated lemon peel |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/2 cup crumbled feta cheese |
1/4 cup chopped walnuts, toasted |
Directions:
1. In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil for 6-8 minutes or until lightly browned, turning once. Remove from the skillet; cool slightly.
2. In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat.
3. Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon peel, salt and pepper; toss to combine. Garnish with cheese and walnuts. Yield: 14 servings.
|
|