PORTOBELLO GNOCCHI SALAD

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Portobello Gnocchi Salad image

Pan sauteing the gnocchi eliminates the need to boil them, while creating a wonderful tasty crispy coating on them. The baby bellas lend a real earthiness to this Italian-influenced salad.-Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings.

Number Of Ingredients 15

1 package (16 ounces) potato gnocchi
2 tablespoons plus 1/3 cup olive oil, divided
1/2 pound sliced baby portobello mushrooms
3 teaspoons lemon juice
3 large plum tomatoes, seeded and chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 package (5 ounces) fresh baby arugula or fresh baby spinach, coarsely chopped
1/2 cup pitted Greek olives, cut in half
1/3 cup minced fresh parsley
2 tablespoons capers, drained and chopped
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 cup crumbled feta cheese
1/4 cup chopped walnuts, toasted

Steps:

  • In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly., In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat., Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.

Nutrition Facts : Calories 204 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 425mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Francesca Fitzpatrick
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I love this salad! It's so easy to make and it's always a crowd-pleaser.


Herb Brown
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This salad is perfect for a light lunch or dinner. It's also great for meal prep.


Md. MiLON Lslam
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I made this salad for a potluck and it was a hit! Everyone loved the unique and delicious flavors.


Luke Joses
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This salad is a great way to use up leftover portobello mushrooms. I also added some leftover roasted chicken, and it was delicious.


Mukundan Pillai
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I'm not a big fan of mushrooms, but I really enjoyed this salad. The mushrooms were perfectly cooked and the salad was very flavorful.


Amber Arman
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This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.


Patrick Hotchkin
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I love the combination of flavors and textures in this salad. The portobello mushrooms, gnocchi, and arugula are all perfect together.


Ashley Slater
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This salad is very easy to make, and it's a great way to use up leftover ingredients.


ALISHAN TARIQ
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I'm a big fan of gnocchi, and this salad is a great way to enjoy them. The portobello mushrooms add a nice earthy flavor.


ROSEANNA PARK
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This salad is perfect for a light lunch or dinner. It's also great for meal prep.


Precious Anosike
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I love the versatility of this recipe. You can add or remove ingredients to suit your own taste.


Nialla
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This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.


DYRAPP COMEDY
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I followed the recipe exactly and the salad turned out perfectly. I will definitely be making this again.


charles ndungu
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I'm not a big fan of portobello mushrooms, but this recipe changed my mind. The mushrooms were perfectly cooked and the salad was very flavorful.


Vivo Y67
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I made this salad for a potluck and it was a hit! Everyone loved the unique and delicious flavors.


Imran Akram
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This recipe is a great way to use up leftover portobello mushrooms. I love the combination of flavors and textures.


Kehinde odeyale Busayo
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Portobello gnocchi salad sounds like a delightful and flavorful dish. I can't wait to try it out.