This simple, yet sophisticated salad gets an unexpected twist with the addition of browned gnocchi.
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14 cup Land O Lakes® Butter, divided
1 (1-pound) package gnocchi
12 teaspoon salt
12 cup walnut halves
2 teaspoons finely chopped fresh garlic
12 cup sweetened dried cranberries
12 cup thinly sliced red onion
5 ounces (6 cups) baby arugula
14 cup crumbled blue cheese
14 cup thinly sliced fresh basil leaves, if desired
STEP 1
Melt 3 tablespoons butter in 12-inch skillet over medium heat until sizzling. Add gnocchi and salt; sauté, stirring occasionally, 4-5 minutes or until light golden brown.
STEP 2
Add walnuts and garlic to skillet; cook 3-4 minutes or until golden.
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 onion starts to soften.
STEP 4
Remove skillet from heat; let cool 2 minutes. Add arugula; toss until it begins to wilt.
STEP 5
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.
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