Ingredients
1 package (16 ounces) potato gnocchi2 tablespoons plus 1/3 cup olive oil, divided1/2 pound sliced baby portobello mushrooms3 teaspoons lemon juice3 large plum tomatoes, seeded and chopped1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 package (5 ounces) fresh baby arugula or fresh baby spinach, coarsely chopped1/2 cup pitted Greek olives, cut in half1/3 cup minced fresh parsley2 tablespoons capers, drained and chopped2 teaspoons grated lemon zest1/2 teaspoon salt1/4 teaspoon coarsely ground pepper1/2 cup crumbled feta cheese1/4 cup chopped walnuts, toasted
Preparation
In large nonstick skillet over medium-high heat, cook gnocchi in 1 tablespoon oil until lightly browned, 6-8 minutes, turning once. Remove from the skillet; cool slightly.
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.
Add the tomatoes, garbanzo beans, arugula, olives, parsley, capers, lemon zest, salt and pepper; toss to combine. Garnish with cheese and walnuts.
