- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2022
In large saucepan of boiling salted water, cook gnocchi until they float to surface, 2 to 3 minutes; drain.
In large skillet, heat oil over medium-high heat. Add gnocchi; season with salt and pepper. Cook, stirring, until lightly browned, about 5 minutes. Let cool.
Meanwhile, cut prosciutto slices in half lengthwise, then in half widthwise, making 16 total. Roll up each slice; set aside.
In large bowl, combine arugula, tomatoes, artichoke hearts, olives and Garlic & Oregano Vinaigrette. Add gnocchi, toss to coat well. Divide salad among plates. Top with reserved prosciutto rolls, Parmesan shavings and oregano.
Garlic & Oregano Vinaigrette
In bowl, whisk together 1/3 cup olive oil, 3 tbsp balsamic vinegar, 1 tbsp chopped fresh oregano, 1 tsp garlic powder and 1/2 tsp hot pepper flakes, if desired. Season with pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Makes about 1/2 cup.
Nutritional facts Per serving: about
- Calories 525
- Total fat 28 g
- Saturated fat 6 g
- Cholesterol 20 mg
- Sodium 1,100 mg
- Total carbohydrate 54 g
- Fibre 6 g
- Sugars 2 g
- Protein 13 g
- Iron 1.7 mg