GNOCCHI POTATO SALAD RECIPES

Name: Gnocchi Potato Salad
Prep time: 10 min
Cook time: 5 min
Yield: 6-8 Servings
Cuisine: Italian
Ingredients: 2 pkg Anna Potato Gnocchi (17.6 oz); 2 tbsp Bellino White Wine Vinegar; 3 tbsp Dijon Mustard; 1/3 cup Cento Imported Extra Virgin Olive Oil; Cento Fine Sicilian Sea Salt, to taste; Cento Ground Black Pepper, to taste; 4 ribs Celery, finely chopped; 1/2 Red Onion, finely chopped; 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained and chopped; 1 jar Cento Marinated Mushrooms (12 oz), drained and coarsely chopped; 3/4 cup Fresh Italian Parsley, chopped

GNOCCHI POTATO SALAD - CENTO FINE FOODS

Gnocchi Potato Salad - Cento Fine Foods image

Light and fluffy gnocchi take place of traditional potatoes in this gnocchi potato salad, mixed with roasted peppers, mushrooms, onions and celery. Tossed in a tangy white wine vinegar, Dijon and olive oil dressing, this potato salad makes a delightful addition to any meal.

Prep Time 10 minutes

Cook Time 5 minutes

Yield 6-8 Servings

Number Of Ingredients 11

Ingredients

2 pkg Anna Potato Gnocchi (17.6 oz)
2 tbsp Bellino White Wine Vinegar
3 tbsp Dijon Mustard
1/3 cup Cento Imported Extra Virgin Olive Oil
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
4 ribs Celery, finely chopped
1/2 Red Onion, finely chopped
1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained and chopped
1 jar Cento Marinated Mushrooms (12 oz), drained and coarsely chopped
3/4 cup Fresh Italian Parsley, chopped

Steps:

Cook gnocchi according to package directions. Drain and let cool. In a large mixing bowl, whisk together wine vinegar and Dijon. Stream olive oil into bowl while whisking to make dressing, seasoning with salt and pepper, to taste. Add remaining ingredients to mixing bowl, stirring gently to evenly combine. Chill in refrigerator or serve immediately. Serves 6-8.

PAN-FRIED GNOCCHI SALAD RECIPE | LAND O’LAKES

Pan-Fried Gnocchi Salad Recipe | Land O’Lakes image

This simple, yet sophisticated salad gets an unexpected twist with the addition of browned gnocchi.

Provided by Land O'Lakes

Categories Lunch Pasta and noodles Salad Side Dish Main Course

Total Time 0 minutes

Prep Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons Land O Lakes® Butter
1 (1-pound) package gnocchi
1/2 teaspoon salt
1/2 cup walnut halves
2 teaspoons finely chopped fresh garlic
1/2 cup sweetened dried cranberries
1/2 cup thinly sliced red onion
5 ounces (6 cups) baby arugula
1/4 cup crumbled blue cheese
1/4 cup thinly sliced fresh basil leaves, if desired

Steps:

Melt 3 tablespoons butter in 12-inch skillet over medium heat until sizzling. Add gnocchi and salt; sauté, stirring occasionally, 4-5 minutes or until light golden brown.
Add walnuts and garlic to skillet; cook 3-4 minutes or until golden.
Push gnocchi and nuts to one side of skillet. Melt remaining 1 tablespoon butter in skillet. Add cranberries and red onion; sauté 1-2 minutes or until onions start to soften.
Remove skillet from heat; let cool 2 minutes. Add arugula; toss until it begins to wilt.
Spoon mixture onto serving platter. Top with blue cheese and basil leaves, if desired.

Nutrition Facts : Calories 510 calories, FatContent 24 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 45 milligrams, SodiumContent 990 milligrams, CarbohydrateContent 64 grams, FiberContent 5 grams, SugarContent grams, ProteinContent 12 grams

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GNOCCHI POTATO SALAD - CENTO FINE FOODS

Light and fluffy gnocchi take place of traditional potatoes in this gnocchi potato salad, mixed with roasted peppers, mushrooms, onions and celery. Tossed in a tangy white wine vinegar, Dijon and olive oil dressing, this potato salad makes a delightful addition to any meal.
From cento.com
Cuisine Italian

Cook gnocchi according to package directions. Drain and let cool. In a large mixing bowl, whisk together wine vinegar and Dijon. Stream olive oil into bowl while whisking to make dressing, seasoning with salt and pepper, to taste. Add remaining ingredients to mixing bowl, stirring gently to evenly combine. Chill in refrigerator or serve immediately. Serves 6-8.

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HOMEMADE POTATO GNOCCHI RECIPE: HOW TO MAKE IT

My Italian mother remembers her mother making this potato gnocchi recipe for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me someday. —Tina Repak Mirilovich, Johnstown, Pennsylvania
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Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 159 calories per serving

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.

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PAN-FRIED GNOCCHI SALAD RECIPE | LAND O’LAKES

This simple, yet sophisticated salad gets an unexpected twist with the addition of browned gnocchi.
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Reviews 5
Total Time 0 minutes
Category Lunch, Pasta and noodles, Salad, Side Dish, Main Course
Calories 510 calories per serving

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