Garlic and Herb Gnocchi Salad
User Reviews
5
-
Cuisine
Vegetarian
Garlic and Herb Gnocchi Salad
Description
This salad begins by sautéing gnocchi and walnut halves in garlic herb butter until the gnocchi develops a golden exterior and the walnuts become toasted. The pan is then cleared to one side to melt additional butter before cranberries and thinly sliced red onion are added and lightly tossed together.
Fresh arugula is added last and gently tossed to coat with the buttery mixture, imparting a peppery, leafy freshness that contrasts with the rich gnocchi and sweet cranberries. Finally, crumbled blue cheese is sprinkled on top along with thinly sliced fresh basil, which adds herbal brightness and creaminess.
The combination delivers a mix of textures from tender to crispy, sweet to savory, making it a balanced salad ideal for serving alongside grilled meats or as a vegetarian main on cooler days.
Ingredients
- 3 butter Land O Lakes®, garlic & herb, sauté express squares
- ½ cup walnut halves
- 1 gnocchi 1 pound package, DeLallo
- ½ cup Cranberry sweetened, dried
- ½ cup red onion thinly sliced
- 6 cups arugula baby
- ¼ cup blue cheese crumbles
- ¼ cup basil leaves fresh, thinly sliced
Instructions
- Melt 2 Sauté Express® squares over medium heat, add walnuts and gnocchi, stirring to caot. Cook 8-10 minutes or until gnocchi are golden brown.
- Push gnocchi and nuts to one side of skillet. Add remaining Sauté Express® square, continue cooking until melted. Add cranberries and red onion, toss lightly. Add arugula, toss to coat.
- Spoon mixture onto serving platter, top with blue cheese and basil leaves.
User Reviews
Overall Rating
5
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