Gnocchi Antipasto Salad

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Onion, garlic bulbs, garlic cloves, black peppercorns, and green herbs arranged on a white background.

Ingredients

• 2 lbs LBR Antipasto Salad (from the deli)

• 1 lb. Ciglieliene  (drained)

• 4 oz LBR soppressata (spicy for a kick, otherwise use mild)

• 1 lb Potato Gnocchi (cooked)

• 2 oz Olive Oil

• 1 oz Grated Parmesan

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Light beige cooking pot with a black lid knob and gray handles on each side.

Cooking Guide

Cook the Gnocchi: Boil Gnocchi according to package directions, allow to cool

Prep the Mix-ins: While the gnocchi cools, julienne soppressata into thin strips and

Toss: In a large bowl, combine the toasted gnocchi, salami, antipasto salad, and Ciglieliene. Drizzle with olive oil and mix to combine.

Serve: Top with grated parmesan and serve!

Tips:

The "Pesto" Twist: Swap the Italian dressing for a dollop of basil pesto and a squeeze of lemon for a brighter flavor

Crunch: pan sear the gnocchi instead of boil it for more of a crunch

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