Festive Gnocchi Antipasto Salad

Festive Gnocchi Antipasto Salad

By: The WellBeing Team



Prep time

Cook time




  • 600g sweet potato, peeled and cut into 2cm pieces
  • Olive oil spray
  • 2 × 500g Grand Italian Potato Gnocchi
  • 250g chorizo sausages, sliced
  • 1 cup thickly sliced strips roasted red capsicum
  • 1 cup green olives, Sicilian or stuffed
  • 1 cup Kalamata olives
  • 4 spring onions, sliced
  • 1–2 × 275g jars marinated artichokes, drained & halved
  • ⅓ cup extra-light olive oil
  • ⅓ cup balsamic vinegar
  • 2 large cloves garlic, crushed
  • ½-1 tsp sugar
  • Salt and pepper to taste
  • 1 cup basil leaves, well packed
  • ½ cup toasted pine nuts
  • Extra basil leaves, for garnish


  • Place the sweet potato onto a lined baking tray, spray well with oil then bake at 180ºC fan-forced for 30 mins or until tender and lightly browned. Allow to cool.
  • Cook the gnocchi according to the packet instructions then drain well.
  • Spray a large non-stick frying pan with oil and fry the chorizo over medium heat until browned and a little crispy. Toss through the gnocchi and fry for 2–3 mins. Remove from the heat and allow to cool.
  • Transfer the gnocchi and chorizo to a large salad bowl or platter and toss through the sweet potato, capsicum, olives, spring onions and artichokes. Chill if desired.
  • Add the oil, vinegar, garlic, sugar and seasonings to a jar with a lid. Shake well then toss through the salad gently with the basil and pine nuts until combined. Garnish with extra basil and serve immediately.
  • Tip: This delicious gnocchi salad is fantastic for summer feasts served with turkey, chicken or ham at your next barbecue. It can be also served warm if you wish. Be sure to dress just prior to serving!


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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