Gnocchi Antipasto Salad
In same skillet over medium-high heat, cook gnocchi, tossing in fat occasionally, until lightly golden and crisp, 3 to 4 minutes. Let cool slightly.
Ingredients :
- 1 lb. fresh or frozen gnocchi
- 4 Tbsp. extra-virgin olive oil, divided
- 1/2 cup finely chopped pancetta
- 1 clove garlic, finely chopped
- 2 Tbsp. red wine vinegar
- 1 Tbsp. finely sliced fresh basil
- 2 tsp. finely chopped fresh oregano
- 1/2 cup Castelvetrano olives, halved lengthwise
- 1/2 cup ciliegine or noccioline, halved
- 1/2 cup finely chopped artichoke hearts
- 1/2 cup quartered pepperoni
- 1/2 cup thinly sliced salami
- 1/4 cup finely chopped sun-dried tomatoes
Directions :
- In a large pot of boiling salted water, cook gnocchi, stirring occasionally, until just al dente and floating, 1 to 2 minutes. Using a slotted spoon, transfer to a paper towel-lined baking sheet.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Cook pancetta, stirring occasionally, until crispy and fat has rendered, 3 to 4 minutes. Using a slotted spoon, transfer to a plate, leaving fat in skillet.
- In same skillet over medium-high heat, cook gnocchi, tossing in fat occasionally, until lightly golden and crisp, 3 to 4 minutes. Let cool slightly.
- In a large bowl, whisk garlic, vinegar, basil, oregano, 1 teaspoon salt, and remaining 3 tablespoons oil. Add gnocchi, olives, ciliegine, artichokes, pepperoni, salami, and tomatoes. Sprinkle with pancetta.
