Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Gnocchi Salad

Gnocchi SaladGnocchi Salad

Gnocchi doesn’t have to be eaten warm to be enjoyed! This chilled version is a nice change from the ordinary. It makes a wonderful lunch or does well as an appetizer or as part of an antipasto plate.



1 Pound Gnocchi (Cooked & Chilled)

1 Cup Green Peas (Fresh Or Frozen)

1/2 Cup Pitted Olives

1 Green Bell Pepper (Seeded & Chopped)

1/2 Cup Finely Chopped Red Onion

1/2 Cup Chopped Fresh Basil


3 Tablespoons Olive Oil

2 Tablespoons Red Wine Vinegar

2 Tablespoons Tomato Paste

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

To make dressing, place all ingredients in glass jar and shake until well blended.

Place chilled gnocchi onto serving platter. Drop peas into boiling water and cook 5 minutes until tender. Drain peas and allow to cool to room temperature. Combine gnocchi, peas, olives, green pepper, onions, and basil. Stir gently until well blended. Toss with dressing.

Serve immediately or serve chilled.

Serves 6

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Total Time: 25 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved



Victoria Glavin Hart