1 15 Oz. Can Garbanzo Beans or Chickpeas, Rinsed & Drained
3 Oz. Baby Spinach, Coarsely Chopped
1/2 Cup Pitted Greek Olives, Cut in Half
1/3 Cup Fresh Parsley, Minced
2 Tbsp Capers, Drained & Chopped
2 tsp Grated Lemon Zest
1/2 tsp Salt
1/4 tsp Black Pepper, Coarsely Ground
1/2 Cup Feta Cheese, Crumbled
1/4 Cup Walnuts, Roasted & Chopped
Heat a large non-stick skillet over medium-high heat. Saute frozen gnocchi with 1 tablespoon of olive oil for 6-8 minutes until lightly browned, turning so they do not burn. Set aside so they can cool.
In the same large skillet, saute mushrooms in 1 tablespoon of olive oil until tender, or about 5-6 minutes.
Add sauteed gnocchi and mushrooms to a large serving dish or bowl and coat with remaining olive oil and lemon juice. Mix/toss gently.
Add remaining ingredients together with gnocchi and mushrooms, and then toss gently to combine. Serve immediately and enjoy!
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