Ingredients
- 2 pkg Anna Potato Gnocchi (17.6 oz)
- 2 tbsp Bellino White Wine Vinegar
- 3 tbsp Dijon Mustard
- 1/3 cup Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 4 ribs Celery, finely chopped
- 1/2 Red Onion, finely chopped
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained and chopped
- 1 jar Cento Marinated Mushrooms (12 fl oz), drained and coarsely chopped
- 3/4 cup Fresh Italian Parsley, chopped
Directions
Cook gnocchi according to package directions. Drain and let cool. In a large mixing bowl, whisk together wine vinegar and Dijon. Stream olive oil into bowl while whisking to make dressing, seasoning with salt and pepper, to taste. Add remaining ingredients to mixing bowl, stirring gently to evenly combine. Chill in refrigerator or serve immediately. Serves 6-8.
