Italian-Style Gnocchi Salad

Photography, © Foodivine studio

  • 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
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Lunch & Dinner

Italian-Style Gnocchi Salad