Serves 6 to 8
• ¾ cup fresh peas
• 1 lb. chilled cooked gnocchi
• 1½ cup red, yellow, and green peppers, cut in thin, short strips
• 3 Tbs. finely chopped red onion
• 2 Tbs. olive oil
• 2 Tbs. thick tomato purée or 1½ Tbs. tomato paste
• 1 Tbs. red wine vinegar
• salt and pepper to taste
• basil, crushed, to taste
1. Drop the peas into boiling salted water and cook them until they are barely tender and not yet soft. Drain them and run cold water over them to cool them.
2. Combine the cold gnocchi, the peas, the peppers, and the chopped onions in a bowl. Make a dressing of the olive oil, tomato purée, wine vinegar, salt and pepper, and basil, and pour it over the gnocchi and vegetables. Toss everything together until the dressing is very evenly distributed, then put in refrigerator to chill for several hours.
3. Serve cold as part of an antipasto.
4. For this salad, you can use cold Potato gnocchi or buy some good frozen gnocchi from an Italian delicatessen or market, cook them, and chill them awhile.
