Prepare the Gnocchi: Cook the fresh gnocchi according to the package directions.
Once they float to the top, they're ready.
Drain them well and transfer to a large serving bowl.
Combine the Salad : To the bowl with the warm gnocchi, add the cooked broccolini, cubed purple potatoes, quartered artichoke hearts, and capers. Gently toss to mix.
Whisk the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and pesto.
Season generously with salt and freshly ground black pepper to your liking.
Dress and Serve: Pour the pesto vinaigrette over the gnocchi and vegetable mixture.
Toss everything together until well-coated.
Serve immediately while the gnocchi is still warm.
Don't substitute the purple potatoes! Their firm texture holds up well in the salad, and their stunning color is the main event. If you absolutely must, use another waxy potato like fingerlings or new potatoes.
