Portobello Gnocchi Salad

• 1 package (16 ounces) potato gnocchi
• 2 tablespoons plus 1/3 cup olive oil, divided
• 1/2 pound sliced baby portobello mushrooms
• 3 teaspoons lemon juice
• 3 large plum tomatoes, seeded and chopped
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 package (5 ounces) fresh baby arugula or fresh baby spinach, coarsely chopped
• 1/2 cup pitted Greek olives, cut in half
• 1/3 cup minced fresh parsley
• 2 tablespoons capers, drained and chopped
• 2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted

1. In
2. over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly.
3. In the same skillet, saute mushrooms in 1 tablespoon oil until tender. Place mushrooms and gnocchi in a serving bowl. Add lemon juice and remaining oil; gently toss to coat.
4. Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.

potato gnocchi, olive oil, baby portobello mushrooms, lemon juice, tomatoes, garbanzo beans, fresh baby arugula, olives, parsley, capers, lemon zest, salt, ground pepper, feta cheese, walnuts

Taken from www.tasteofhome.com/recipes/portobello-gnocchi-salad/ (may not work)