Summer Gnocchi Salad

Ingredients

• 12 ounces Cappello’s Gnocchi
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 1 zucchini, peeled into ribbons
• ½ pound green beans, trimmed and cut into 2” long pieces
• 2 tablespoons garlic-infused olive oil (homemade or store-bought)
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup grilled corn kernels
• 3 cups arugula
• 1 ounce crumbled feta cheese
• Flaky sea salt
• Freshly ground black pepper

Instructions

• Preheat the oven to 400ºF.
• Add the tomatoes, olive oil, and a sprinkle of salt and pepper to a baking dish. Toss well. Roast 15 minutes or until the tomatoes burst. Remove from oven.
• Bring a medium saucepan of water to a boil. Drop the green beans into the saucepan, and cook 3 to 5 minutes, or until crisp tender. Drain and set aside.
• Cook the gnocchi according to package directions. Drain and then return it back to the warm pot. Add the zucchini, green beans and garlic-infused olive oil to the pot. Toss well. Sprinkle with red pepper flakes, salt and pepper. Stir in the roasted tomatoes and corn.
• Divide the arugula evenly among three bowls. Top with 1/3 of the gnocchi mixture and a sprinkle of feta cheese.

Additional Info

• Serves: 3
• Prep time: 25 minutes
• Total time: 1 hour