Gnocchi Antipasto Salad
1 days ago
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Salads are the perfect make-ahead dish and one of the best dishes to pass for any seasonal gathering. This Gnocchi Antipasto Salad is like a German potato salad, which is oil-based instead of a typical mayonnaise-based salad. It is both hearty and refreshing, reminding me of my time spent in Italy. I love Italian cooking, so anytime I can add savory, fresh ingredients I will.
Preparing the Gnocchi
The key to a great Gnocchi Antipasto Salad is in its preparation. Start by bringing four quarts of water to a boil in a large pot. Then slowly add in the gnocchi, stirring occasionally until the pasta floats to the surface indicating that they are perfectly cooked. Use a Slotted Spoon to transfer the gnocchi to a paper towel-lined plate.
Place a large skillet over medium-high heat and cook some bacon until crispy. Using the same spoon, transfer the crispy bacon to a plate, leaving the fat in the skillet. Place the gnocchi in the skillet to cook in the bacon fat until it becomes lightly golden and crisp.
In a large bowl use the Mix-Stir to whisk together the finely chopped shallot, vinegar, lemon, finely sliced basil, chopped fresh thyme, salt, pepper and oil. Once mixed, add in the slightly cooled gnocchi.
Then using the Mini Cheese Knife, halve or quarter the Castelvetrano olives and mozzarella balls and add to the mixture.
Use a 7-5/8" Petite Chef to finely chop some artichoke hearts and add them to bowl.
Then quarter some salami using the Trimmer.
If you don’t have salami, you can use different meats to fit your preferred taste. Next finely chop the roasted red peppers.
Mix all these ingredients thoroughly so everything is evenly coated in dressing. Transfer the salad to a serving bowl and using your Trimmer, finely chop the bacon.
For added flavor, sprinkle the top of the salad with bacon and serve.
One thing you can expect from this Gnocchi Antipasto Salad is the combination of flavors from the simplest ingredients that really pop when they are together. This recipe will become a fan favorite and is perfect for any occasion.
Ingredients
- 4 cups water
- 1 tablespoon kosher salt
- 1 pound fresh or frozen gnocchi
- 4 tablespoons avocado oil, divided
- 8-10 slices uncooked bacon, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons white wine vinegar
- 1 lemon, juiced
- 1 tablespoon finely sliced fresh basil
- 2 teaspoons finely chopped fresh thyme
- Salt and pepper, to taste
- 1/2 cup Castelvetrano olives, halved lengthwise (can be quartered if large)
- 1/2 cup small mozzarella balls, halved
- 1/2 cup finely chopped artichoke hearts
- 1 cup quartered salami
- 1/4 cup finely chopped roasted red peppers
Directions
- In a large pot over high heat, add water and bring to a boil. Add the salt. Gently add the gnocchi, stirring occasionally, until the pasta is al dente and floating, approximately 8-10 minutes. Use a slotted spoon to transfer the gnocchi to a paper towel-lined plate.
- Place a large skillet over medium-high heat and heat 1 tablespoon oil. Cook bacon until crispy, approximately 3-4 minutes. Use a slotted spoon to transfer to a plate, leaving fat in skillet.
- In the same skillet over medium-high heat, cook gnocchi in the bacon fat until it becomes lightly golden and crisp, around 4-5 minutes. Let cool slightly.
- In a large bowl, whisk the shallot, vinegar, lemon, basil, thyme, salt, pepper and remaining 3 tablespoons oil. Add the gnocchi, olives, halved mozzarella balls, artichokes, salami and roasted red peppers. Mix thoroughly so everything is coated in dressing.
- Transfer to a serving bowl and sprinkle with bacon.
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