PORTOBELLO GNOCCHI SALAD
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
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
PORTOBELLO GNOCCHI SALAD RECIPE
How to make Portobello Gnocchi Salad Recipe
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil for 6-8 minutes or until lightly browned, 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 peel, salt and pepper; toss to combine. Garnish with cheese and walnuts. Yield: 14 servings.
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