This simple, yet sophisticated, salad gets an unexpected twist with the addition of browned gnocchi.
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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
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.
Add walnuts and garlic to skillet; cook 3-4 minutes or until golden.
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.
Remove skillet from heat; let cool 2 minutes. Add arugula; toss until it begins to wilt.
Spoon mixture onto serving platter. Top with blue cheese and basil leaves, if desired.
Gnocchi may be found in the pasta section or freezer case of the supermarket.
Explore reviews fromour online community
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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