Warm gnocchi salad

Olives, artichokes, red onion and basil make sure this warm gnocchi salad is just bursting with colour and flavour. It makes a great lunch, starter or light dinner.

  • 15 mins cooking
  • Serves 4
  • Print


Warm gnocchi salad
  • 200 gram chargrilled capsicums
  • 2 tablespoon red wine vinegar
  • 2 clove garlic, crushed
  • 1/3 cup (80 millilitres) olive oil
  • 500 gram potato gnocchi
  • 1/2 cup (80 grams) black olives
  • 340 gram jar marinated artichoke hearts, drained, quartered
  • 1 medium red onion, thinly sliced
  • 1/2 cup firmly packed basil leaves
  • 1/3 cup walnuts, toasted


Warm gnocchi salad
  • 1
    Drain the capsicums and reserve the oil (you will need 1/4 cup or 60ml) oil. Slice the capsicums thinly.
  • 2
    Combine the reserved capsicum oil with the vinegar, garlic and olive oil in a small screw-top jar and shake well.
  • 3
    Bring a large saucepan of water to the boil. Add gnocchi and simmer, uncovered, about 3 minutes, until the gnocchi float; drain.
  • 4
    Combine the capsicum, olives, artichokes, onion, basil and hot gnocchi in a large bowl. Add the oil mixture and season to taste with salt and pepper; toss gently. Sprinkle with walnuts.


This recipe is best made just before serving.

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