Gnocchi Antipasto Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 lb. fresh or frozen gnocchi

4 tbsp. extra-virgin olive oil, divided

1/2 c. finely chopped pancetta (from about 4 oz.)

1 clove garlic, finely chopped

2 tbsp. red wine vinegar

1 tbsp. finely sliced fresh basil

2 tsp. finely chopped fresh oregano

1/2 c. Castelvetrano olives, halved lengthwise

1/2 c. ciliegine or noccioline, halved

1/2 c. finely chopped artichoke hearts (from about 7 oz.)

1/2 c. quartered pepperoni

1/2 c. thinly sliced salami (from about 3 oz.)

1/4 c. finely chopped sun-dried tomatoes

Directions

In a large pot of boiling salted water, cook gnocchi, stirring occasionally, until just al dente and floating, 1 to 2 minutes. Using a slotted spoon, transfer to a paper towel-lined baking sheet.

In a large skillet over medium-high heat, heat 1 tablespoon oil. Cook pancetta, stirring occasionally, until crispy and fat has rendered, 3 to 4 minutes. Using a slotted spoon, transfer to a plate, leaving fat in skillet.

In same skillet over medium-high heat, cook gnocchi, tossing in fat occasionally, until lightly golden and crisp, 3 to 4 minutes. Let cool slightly.

In a large bowl, whisk garlic, vinegar, basil, oregano, 1 teaspoon salt, and remaining 3 tablespoons oil. Add gnocchi, olives, ciliegine, artichokes, pepperoni, salami, and tomatoes. Sprinkle with pancetta.

Nutrition

• Calories: 931
• Total Fat: 47 g
• Saturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 78 mg
• Sodium: 1277 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 33 g