You Should Make Pasta Salad With Store-Bought Gnocchi
I don’t trust people who say they don’t like pasta salad. The pasta is good, so is the mayonnaise . Ingredients other than pasta or mayonnaise are often used and are good too. Sometimes it’s too hot to eat a steaming bowl of spaghetti, but what should I do? Stop eating pasta from late June to early September? No, I’m going to eat pasta salad.
In terms of shapes, I’m a big fan of the classic pasta elbows, but any noodles will do (especially if you digest them ). But a new pasta threatens to take over the throne of salads, and this pasta is soft potato gnocchi.
Gnocchi salad is like a mixture of potato salad and pasta salad and it is very good. It is one of the few pastas that does not get crispy as its starch hardens at lower temperatures, making it an ideal picnic dish – it hardens a little but never crunches. Small potato dumplings also tend to soak up whatever dressing you throw them into, which prevents your salad from getting watery and rough. Plus, gnocchi cook much faster than other store-bought pasta, and I really enjoy saving time.
You can use gnocchi in just about any pasta salad recipe, and I’ve taken the liberty of developing my own – which I’ll share with you now because it’s my job – but I urge you to play with the gnocchi salad and have fun. from tastes.
How to make gnocchi pasta salad
For the bandage:
- 2 tablespoons olive oil
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon of Italian dipping spice mix (I like Trader Joe’s Soffritto mix right now, but use your favorite)
- 2 teaspoons honey or plain syrup
- 1 teaspoon Dijon mustard
For the salad:
- 1 pound store-bought dumplings
- 8 ounces fresh mozzarella cheese, cut into small pieces
- 1 1/2 liter dried cherry tomatoes, halved
- 2 ounces of chopped olives (of your choice)
- 2 ounces salami or other jerky, cut into ribbons
- About 15 basil leaves decorated with chiffon (I know that “chiffonade” is not really a verb, but you know what I mean!)
Add all the ingredients for the dressing to a jar or other container with a lid, close it and shake like hell to emulsify the dressing. Set aside and let the flavors mix while you prepare the rest of the salad.
Prepare gnocchi according to package directions, drain water, rinse with cold water and let cool completely. Add to large bowl with remaining ingredients and stir. Season with three tablespoons of the dressing, stir again and serve immediately or chill in the refrigerator half an hour before serving. You can make a salad the day in advance, just make sure it’s warmed to room temperature before serving so you can fully experience all the wonderful flavors. Serve with the remaining dressing.