Portobello Gnocchi Salad

Name: Portobello Gnocchi Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 14
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams sliced baby portobello mushrooms; 142 grams package fresh baby arugula or fresh baby spinach, coarsely chopped; 425 grams can garbanzo beans or chickpeas, rinsed and drained; 2 Tbsps capers, drained and chopped; 75 grams crumbled feta cheese; 20 grams minced fresh parsley; 68 milliliters pitted Greek olives, cut in half; 0 teaspoons coarsely ground pepper; 3 teaspoons lemon juice; 2 teaspoons grated lemon peel; 2 Tbsps olive oil, divided; 3 larges plum tomatoes, seeded and chopped; 454 grams package potato gnocchi; 1 teaspoons salt; 29 grams chopped walnuts, toasted

Portobello Gnocchi Salad might be just the Mediterranean recipe you are searching for. This recipe serves 14. This hor d'oeuvre has 141 calories, 5g of protein, and 6g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, feta cheese, lemon peel, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Users who liked this recipe also liked Gnocchi with Fresh Tomato and Portobello (Meatless Monday), BAKED EGGS WITH PORTOBELLO ( HUEVOS CON PORTOBELLO), and Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate.

Instructions

In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil for 6-8 minutes or until lightly browned, turning once.

Ingredients you will need

Gnocchi

Cooking Oil

Equipment you will use

Frying Pan

Remove from the skillet; cool slightly.

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Frying Pan

In the same skillet, saute mushrooms in 1 tablespoon oil until tender.

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Mushrooms

Cooking Oil

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Frying Pan

Place mushrooms and gnocchi in a serving bowl.

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Mushrooms

Gnocchi

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Bowl

Add lemon juice and remaining oil; gently toss to coat.

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Lemon Juice

Cooking Oil

Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon peel, salt and pepper; toss to combine.

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Salt And Pepper

Chickpeas

Lemon Peel

Tomato

Arugula

Parsley

Capers

Olives

Garnish with cheese and walnuts.

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Walnuts

Cheese

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Frying Pan

Bowl

Ingredients

Servings:

227grams

sliced baby portobello mushrooms 142grams

package fresh baby arugula or fresh baby spinach, coarsely chopped 425grams

can garbanzo beans or chickpeas, rinsed and drained 2Tbsps

capers, drained and chopped 75grams

crumbled feta cheese 20grams

minced fresh parsley 68milliliters

pitted Greek olives, cut in half 0teaspoons

coarsely ground pepper 3teaspoons

lemon juice 2teaspoons

grated lemon peel 2Tbsps

olive oil, divided 3larges

plum tomatoes, seeded and chopped 454grams

package potato gnocchi 1teaspoons

salt 29grams

chopped walnuts, toasted

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Kumeu River Village Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 22 dollars per bottle.

Kumeu River Village Chardonnay

This wine was fermented 25% in old French oak barriques, and 75% in stainless steel tanks, so there is very little oak influence on either nose or palate. This has allowed the vibrant fruit to show through beautifully with lively lime and lemon aromas and a flinty, mineral edginess with hints of fig and white peach.The weighty mid-palate also shows peachy ripeness along with crisp acid minerality that gives the wine a refreshing cleansing quality. This wine is delightful as an aperitif, and even better to drink with fish and shellfish.