Ingredients:
500 g fresh gnocchi ( 1lb)
1 (270 g) jars char-grilled red capsicums, in oil
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup black olives, pitted
1 (340 g) jars marinated artichoke hearts, drained and quartered
1 red onions, thinly sliced
1/2 cup basil leaves, firmly packed
1/3 cup toasted walnuts
Directions:
Cook gnocchi in large saucepan of boiling water, uncovered, until they float to the surface and are just tender; drain, cover and keep warm.
Meanwhile, drain capsicum over small jug; reserve 1/3 cup of the oil. Slice capsicum thinly.
Combine reserved oil in a screw-top jar with vinegar, garlic and olive oil; shake dressing well.
Combine capsicum and gnocchi in a large bowl with olives, artichokes, onion, basil and dressing; toss gently to combine and serve topped with nuts.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.