Total Time
Prep 20 mins
Cook 10 mins

Another AWW recipe - you always know they'll be good!

Ingredients Nutrition


  1. Cook gnocchi in large saucepan of boiling water, uncovered, until they float to the surface and are just tender; drain, cover and keep warm.
  2. Meanwhile, drain capsicum over small jug; reserve 1/3 cup of the oil. Slice capsicum thinly.
  3. Combine reserved oil in a screw-top jar with vinegar, garlic and olive oil; shake dressing well.
  4. Combine capsicum and gnocchi in a large bowl with olives, artichokes, onion, basil and dressing; toss gently to combine and serve topped with nuts.


Most Helpful

This WAS good. I used a fresh red pepper instead of the pimentos (grilled capsicums:D) and canned artichoke hearts instead of marinated ones. So instead of the extra oil I addded a bit more vinegar, which is how I prefer my salads. Oh, I used kalamata olives too. I almost overcooked the gnocchi, which would have been disastrous, so watch yours carefully! Thanks for the recipe.

Kumquat the Cat's friend July 08, 2006

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