Potato Gnocchi “Pasta Salad” with Mushrooms, Asparagus, Colorful Peppers & Basil Pesto

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Potato Gnocchi "Pasta Salad" with Mushrooms, Asparagus, Colorful Peppers & Basil Pesto
Serves 6
This recipe was demonstrated by Chef Pete on Fox 2 News as a suggestion for a Fourth of July party.
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  1. 1 1/4 lbs. Potato Gnocchi (DeLallo brand or other)
  2. Salt Water, as needed
  3. 1/2 bunch Asparagus, cut in 1 1/2" pieces
  4. 12 oz. Mushrooms, medium large white, quartered
  5. 1/2 Red Bell Pepper, cut 1/4" x 1"
  6. 1/2 Yellow Bell Pepper, cut 1/4" x 1"
  7. 1/4 Red Onion, cut 1/4" x 2"
  8. 1/4 cup Roasted Garlic Cloves, cut in half
  9. 1/2 cup Fresh Basil, chopped
  10. 1/4 cup Extra Virgin Olive Oil
  11. 1 tsp. Sea Salt
  12. 1 tsp. Freshly Ground Black Pepper
  13. 3/4 cup Basil Pesto (Nino's Homemade or Cibo brand)
  14. 1 cup Shaved Parmesan Cheese
  1. Cook packaged potato gnocchi in boiling water approximately 3 to 5 minutes or until it floats. Rinse in cold water to cool then drain.
  2. Separately, saute asparagus, peppers, onion and mushrooms in olive oil. Chill and toss with gnocchi, roasted garlic, basil and basil pesto.
  3. Adjust seasoning with salt and pepper and chill.
  4. Garnish with shaved Parmesan cheese before serving.
Nino Salvaggio https://www.ninosalvaggio.com/