Pan-Fried Gnocchi Salad

Pan-Fried Gnocchi Salad
15
1 Review
This simple, yet sophisticated, salad gets an unexpected twist with the addition of browned gnocchi.
20 min
Prep Time
20 min
Total Time
4 servings

Ingredients

4 tablespoons
Land O Lakes® Butter
1 (1-pound) package
gnocchi
1/2 teaspoon
salt
1/2 cup
walnut halves
2 teaspoons
finely chopped fresh garlic
1/2 cup
sweetened dried cranberries
1/2 cup
thinly sliced red onion
5 ounces (6 cups)
baby arugula
1/4 cup
crumbled blue cheese
1/4 cup
thinly sliced fresh basil leaves, if desired

Directions

  1. Melt 3 tablespoons butter in 12-inch skillet over medium heat until sizzling. Add gnocchi and salt; sauté 4-5 minutes, stirring occasionally, or until light golden brown.
  2. Add walnuts and garlic to skillet; cook 3-4 minutes or until golden.
  3. Push gnocchi and nuts to one side of skillet. Melt remaining 1 tablespoon butter in skillet. Add cranberries and red onion; sauté 1-2 minutes or until onions start to soften.
  4. Remove skillet from heat; let cool 2 minutes. Add arugula; toss until it begins to wilt.
  5. Spoon mixture onto serving platter. Top with blue cheese and basil leaves, if desired.

Recipe Tips

Gnocchi may be found in the pasta section or freezer case of the supermarket.

Nutrition Facts (1 serving)

Calories
510
Cholesterol
45mg
Carbohydrates
64g
Protein
12g
Fat
24g
Sodium
990mg
Dietary Fiber
5g

Recipe Comments and Reviews

Rating

I had to make a few recipe variations based on what I did and did not have, but still turned out great. (Had to use almonds instead of walnuts and goat cheese instead of blue cheese. Also didn't have/use cranberries.) The only thing is that after adding and coating the greens, they became wilted and really didn't resemble a salad, but for me that made it all the better; I love wilted greens. At the end I added about 3/4 lb. small cooked shrimp which I at first thought would be overkill, but totally worked and made this a very filling one skillet meal.

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