GNOCCHI SALAD RECIPES

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.

Steps:

• Preheat grill to medium-high.
• Boil gnocchi according to package directions. Drain.
• Meanwhile, brush eggplant, zucchini, squash, corn and onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.
• Whisk the remaining 2 tablespoons oil, vinegar, basil, garlic, pepper and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.