Name: Portobello Gnocchi Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14 servings
Cuisine: Europe, Italian
Ingredients: 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

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

Potato gnocchi

Look for potato gnocchi in the pasta or frozen foods section.

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Portobello Gnocchi Salad

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Yield:14 servings

Prep:15 min

Cook:10 min

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Ingredients

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

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Directions

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

3/4 cup: 204 calories, 12g fat (2g saturated fat), 5mg cholesterol, 425mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

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