Gnocchi Antipasto Salad

An antipasto salad with gnocchi? You heard us right. This dish is an amazing new twist on a best-loved classic, combing two of your favorite Italian staples. You need this in your life.

INGREDIENTS

• 1 (16-ounce) package DeLallo Potato Gnocchi
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, sliced
• 1 (12-ounce) jar DeLallo Grilled Artichoke Hearts, quartered
• ½ pound DeLallo Genoa Salami, chopped
• ½ pound DeLallo Prosciutto
• ½ cup fresh basil, chopped
• ½ cup DeLallo Grated Parmesan Cheese
• Zest from 1 lemon
• Dressing:
• ¼ cup DeLallo Golden Sweet Balsamic Vinegar
• 1 tablespoon DeLallo Sun-Dried Tomato & Basil Dipping Spice in the DeLallo Dipping Seasoning Spices
• 1 tablespoon fresh lemon juice
• 1 teaspoon DeLallo Chopped Garlic in Oil
• ¾ cup DeLallo Extra Virgin Olive Oil

DIRECTIONS

1. Prepare the gnocchi according to instructions on the package. Drain, rinse with water and let cool for at least 30 minutes.
2. Meanwhile, prepare the dressing in a small bowl. Whisk together golden balsamic vinegar, spice, lemon juice and garlic. While whisking, introduce the olive oil in a slow steady stream to emulsify.
3. In a large bowl, toss together the gnocchi, peppers, artichokes, salami and prosciutto. Add in the dressing and toss to coat. Serve sprinkled with cheese, basil and lemon zest.
4. Click here to learn how to make homemade gnocchi from scratch.
5. Click here to learn how to make easy homemade gnocchi with our Gnocchi Kit.