Festive Gnocchi Antipasto Salad
Serves
6 - 8
Preparation
20 Minutes
Cooking Time
40 Minutes
Ingredients
– 2 x 500g Grand Italian Potato Gnocchi
– 600g Kumera (orange sweet potato), peeled and cut into 2cm pieces
– Olive oil spray
– 250g (2) chorizo sausages, sliced
– 1 cup thickly sliced roasted red capsicum strips
– 1 cup of green olives, Sicilian or stuffed
– 1 cup of Kalamata olives
– 4 spring onions, sliced
– 1-2 x 275g jars marinated artichokes, drained and halved
– 1/3 cup extra light olive oil
– 1/3 cup balsamic vinegar
– 2 large cloves garlic, crushed
– 1/2-1 teaspoon sugar
– Salt and pepper to taste
– 1 cup basil leaves, well packed
– 1/2 cup toasted pine nuts
– Extra basil leaves, for garnish
Method
1. Place the sweet potato onto a paper lined tray, spray well with oil then bake at 180°C FF for 30 minutes or until tender and lightly browned. Allow to cool.
2. Boil the gnocchi as per the packet instructions then drain well.
3. Spray a large non-stick frypan with oil and fry the chorizo over a medium heat until browned and a little crispy. Toss through the gnocchi and fry for 2-3 minutes. Remove from the heat and allow to cool.
4. Transfer the gnocchi and chorizo to a large salad bowl or platter and toss through the sweet potato, capsicum, olives, spring onions, and artichokes. Chill if desired.
5. In a jar combine the oil and vinegar with the garlic, sugar and seasonings, shake well then toss through the salad gently with the basil and pine nuts until combined. Garnish with extra basil and serve immediately.
This delicious gnocchi salad is fantastic for the festive season for your Christmas Day feast or with leftover turkey, chicken or ham and beyond at your next BBQ. It can be also served warm if you wish. Be sure to dress just prior to serving!
