Recipes

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

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Nino Salvaggio
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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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Ingredients

  • 1 1/4 lbs. Potato Gnocchi (DeLallo brand or other)
  • Salt Water, as needed
  • 1/2 bunch Asparagus, cut in 1 1/2″ pieces
  • 12 oz. Mushrooms, medium large white, quartered
  • 1/2 Red Bell Pepper, cut 1/4″ x 1″
  • 1/2 Yellow Bell Pepper, cut 1/4″ x 1″
  • 1/4 Red Onion, cut 1/4″ x 2″
  • 1/4 cup Roasted Garlic Cloves, cut in half
  • 1/2 cup Fresh Basil, chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp. Sea Salt
  • 1 tsp. Freshly Ground Black Pepper
  • 3/4 cup Basil Pesto (Nino’s Homemade or Cibo brand)
  • 1 cup Shaved Parmesan Cheese

Instructions

  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.

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