Pan-Fried Gnocchi Salad
Pan-Fried Gnocchi Salad Image

Pan-Fried Gnocchi Salad

This simple, yet sophisticated, salad gets an unexpected twist with the addition of browned gnocchi.

4
servings
20 min
PREP TIME
20 min
TOTAL TIME

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

How to make

  1. STEP 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. STEP 2

    Add walnuts and garlic to skillet; cook 3-4 minutes or until golden.

  3. STEP 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. STEP 4

    Remove skillet from heat; let cool 2 minutes. Add arugula; toss until it begins to wilt.

  5. STEP 5

    Spoon mixture onto serving platter. Top with blue cheese and basil leaves, if desired.

Tip #1

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

Nutrition

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

Reviews

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  September 27, 2015

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.

— says M. Schrader
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