Warm Gnocchi Salad with Char-Grilled Peppers and Artichokes

There’s something utterly comforting about gnocchi. For me, it evokes memories of bustling Italian kitchens and the comforting aroma of simmering sauces. This warm gnocchi salad, however, takes that comforting familiarity and elevates it into something vibrant and exciting, perfect for a lighter meal or a sophisticated starter. It’s a dish that proves gnocchi isn’t just for heavy cream sauces; it can be the star of a bright, flavorful salad, especially when you’re working with the kind of reliable, delicious recipes I’ve always found from AWW.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 1 large salad
• Dietary Type: Vegetarian (Can be made Vegan by omitting walnuts or ensuring no animal products in gnocchi)

Ingredients

• 500 g fresh gnocchi (about 1 lb)
• 1 jar (270 g) char-grilled red capsicums, in oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 1/2 cup black olives, pitted
• 1 jar (340 g) marinated artichoke hearts, drained and quartered
• 1 red onion, thinly sliced
• 1/2 cup basil leaves, firmly packed
• 1/3 cup toasted walnuts

Equipment Needed

• Large saucepan
• Small jug
• Screw-top jar
• Large salad bowl
• Cutting board
• Sharp knife

Instructions

1. Begin by cooking the fresh gnocchi. Fill a large saucepan with water and bring it to a rolling boil over medium-high heat. Add the gnocchi to the boiling water, uncovered. Cook them until they float to the surface and are just tender. This usually takes only a few minutes for fresh gnocchi.

2. As soon as the gnocchi are tender, drain them thoroughly. Cover the gnocchi immediately to keep them warm while you prepare the other components of the salad.

3. While the gnocchi are cooking or resting, turn your attention to the char-grilled red capsicums. Drain the capsicum over a small jug, making sure to reserve 1/3 cup of the oil from the jar. This oil is infused with the smoky flavor of the peppers and will form the base of your delicious dressing. Once drained, slice the capsicum thinly.

4. Now it’s time to create the dressing. In a clean screw-top jar, combine the reserved capsicum oil (1/3 cup), the red wine vinegar, the crushed garlic cloves, and the olive oil. Secure the lid tightly and shake the dressing well until all the ingredients are thoroughly emulsified and well combined. The acidity of the vinegar will cut through the richness of the oil, creating a balanced vinaigrette.

5. In a large salad bowl, gently combine the warm, drained capsicum, the warm cooked gnocchi, the pitted black olives, the quartered marinated artichoke hearts, the thinly sliced red onion, and the firmly packed basil leaves.

6. Pour the prepared dressing over the salad ingredients. Toss gently to combine everything, ensuring that all the components are lightly coated with the flavorful dressing. Be careful not to over-toss, which can break down the delicate gnocchi.

7. To finish, serve the warm gnocchi salad immediately, topped generously with the toasted walnuts. The crunch of the walnuts provides a delightful textural contrast to the soft gnocchi and tender vegetables.

Expert Tips & Tricks

• Gnocchi Perfection: Fresh gnocchi cooks very quickly. Keep a close eye on it – overcooked gnocchi can become mushy. They are ready as soon as they float to the surface.
• Infused Oil is Key: Don’t discard that oil from the char-grilled capsicums! It’s a flavor powerhouse. If you accidentally drain too much, you can always add a little extra olive oil to the dressing, but try to capture as much of that smoky essence as possible.
• Walnut Toasting: To toast walnuts, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 8-10 minutes, or until fragrant and lightly golden. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, for about 5 minutes. This step truly brings out their nutty flavor and satisfying crunch.
• Onion Power: For a milder onion flavor, you can soak the thinly sliced red onion in ice-cold water for about 10 minutes before adding it to the salad. Drain it thoroughly before tossing.
• Basil Brilliance: For maximum basil aroma, tear the basil leaves rather than chopping them. This releases their essential oils more effectively.

Serving & Storage Suggestions

This Warm Gnocchi Salad is best enjoyed immediately after preparation, while the gnocchi are still warm, and the flavors have melded beautifully. It makes a stunning and satisfying starter or a light, yet filling, main course. A crisp white wine, like a Sauvignon Blanc or a Pinot Grigio, would be a delightful accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, and it can be enjoyed cold. If you prefer to reheat it, gently warm the salad in a skillet over low heat or in the microwave for a minute or two, being careful not to overcook the gnocchi. The walnuts may lose some of their crunch upon refrigeration and reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	310 kcal	16%
Total Fat	18 g	28%
Saturated Fat	2.5 g	13%
Cholesterol	0 mg	0%
Sodium	450 mg	19%
Total Carbohydrate	35 g	12%
Dietary Fiber	5 g	20%
Sugars	6 g	13%
Protein	7 g	14%

(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)

Variations & Substitutions

• Add Protein: For a more substantial meal, consider adding grilled chicken strips, pan-seared shrimp, or crumbled feta cheese.
• Vegetable Boost: Feel free to incorporate other vegetables like blanched asparagus spears, cherry tomatoes halved, or finely chopped cucumber for added freshness and crunch.
• Herb Swap: If basil isn’t your favorite, try fresh parsley, mint, or a combination of herbs for a different aromatic profile.
• Nut-Free Option: Omit the walnuts or substitute with toasted sunflower seeds or pumpkin seeds for a similar textural element.
• Gluten-Free Gnocchi: If you need a gluten-free option, ensure you use gluten-free gnocchi. The rest of the recipe is naturally gluten-free.

FAQs

Q: Can I make this salad ahead of time?
A: Yes, you can prepare most of the components ahead. Cook the gnocchi, prepare the dressing, chop the vegetables, and toast the nuts. Store them separately in the refrigerator. Combine and toss with the dressing just before serving to maintain the best texture.

Q: My gnocchi is sticking together. What did I do wrong?
A: Ensure you use a large enough pot of boiling, salted water. Stir the gnocchi occasionally as they cook. Once drained, tossing them with a little olive oil while still warm can prevent sticking.

Q: What is the best way to store leftovers?
A: Store any leftover salad in an airtight container in the refrigerator. It’s best consumed within 1-2 days.

Q: Can I use jarred roasted red peppers instead of char-grilled?
A: While jarred roasted red peppers will work, the char-grilled variety offers a distinct smoky flavor that is integral to this salad’s profile. If you must substitute, look for roasted peppers that have a good flavor.

Q: How can I make this salad more substantial?
A: Add a protein source like grilled chicken, shrimp, or chickpeas. You could also serve it alongside crusty bread for a more filling meal.

Final Thoughts

This Warm Gnocchi Salad is a testament to how simple ingredients can come together to create something truly special. It’s a dish that feels both rustic and refined, perfect for a weeknight dinner or a gathering of friends. The combination of the tender, warm gnocchi with the vibrant, slightly smoky char-grilled peppers and the tangy marinated artichokes is simply irresistible. Don’t hesitate to give this delightful recipe a try – I have a feeling it might become a regular in your rotation!