Rachael Ray's Not Potato Salad

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 2 lbs gnocchi
• 3 tablespoons dijon mustard
• 2 tablespoons wine vinegar
• 1/3 cup extra virgin olive oil
• salt
• pepper
• 4 celery ribs, diced
• 1/2 red onion, finely chopped
• 2 roasted red peppers, chopped
• 1 (4 ounce) jar marinated mushrooms, drained
• 1/2 cup flat leaf parsley, chopped

Recipe

• 1 place a large pot of water over high heat to boil the gnocchi.
• 2 once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float.
• 3 while the gnocchi are cooking, grab a large mixing bowl and whisk together the dijon mustard and wine vinegar.
• 4 stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper.
• 5 add your veggies and parsley to the mixing bowl.
• 6 drain the gnocchi and toss them, still hot, into the mixing bowl.
• 7 you can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors.
• 8 freshen it up with an extra drizzle of olive oil when you are ready to serve.
• 9 enjoy!