Gnocchi, the humble potato dumpling takes on new salad life when texturized with
wilted greens and crunchy raw vegetables; dressed with sherry vinegar, olive oil and
Tuscan spices; zapped with Mediterranean artichokes and kalamata olives then
garnished with slices of healthy avocado! My Gnocchi Salad with wilted Kale and Leeks
is outstanding with a simple roasted pork or chicken and fabulous with a light red or
crisp white wine. Full of flavor, texture and nutrition, my Gnocchi Salad with wilted Kale
and Leeks will easily become a favorite “go to” recipe and a dish you will make time and
again! I promise!!
1 16 ounce package gnocchi, cooked al dente, rinsed and cooled
3 tablespoons extra virgin olive oil
1 organic leek, white and green parts, chopped
1/2 bunch organic Tuscan kale, ribbed and sliced thin
Several baby bell peppers, various colors, sliced
1/2 red onion, sliced thin
1/2 pint organic grape tomatoes, leave whole
1/2 Kirby or Persian cucumber, chopped
1 cup chopped organic celery
1 bunch organic flat leaf parsley, roughly chopped
1 jar marinated quartered artichoke hearts, drained
1/2 cup pitted kalamata olives
1 tablespoon Tuscan spice blend, Victoria’s Gourmet is good
Freshly ground salt and pepper
1/4 cup extra virgin olive oil
1/4 cup Spanish sherry vinegar
1 avocado, sliced thin
Dash of smoked paprika
Bring gnocchi to boil in salted water, drain and set aside to cool
In a small fry pan, heat 3 tablespoons olive oil on medium high
Add the leeks and kale, stir fry for 3 minutes( leeks will brown and kale will wilt)
Remove from heat and leave in pan to cool slightly
In a large mixing bowl combine the gnocchi, kale and leek mixture and toss
Add all the raw vegetables and toss gently
Add the seasonings, artichokes and olives, toss gently
Transfer salad to a serving platter
Garnish with avocado slices and sprinkle with smoked paprika
Serve with a roasted entrée such as pork or chicken
Enjoy with a dry red or white wine! Enjoy!