These Summer Vegetable Gnocchi Salad Dumplings are a delightful fusion of Italian and Asian flavors. They feature a refreshing and colorful summer vegetable salad encased in crispy dumpling wrappers. Perfect for a light and flavorful appetizer or snack on a warm summer day.
Ingredients: 1 cup cooked potato gnocchi. 1/2 cup cherry tomatoes, halved. 1/2 cup diced cucumber. 1/4 cup thinly sliced red onion. 1/4 cup diced bell pepper. 1/4 cup diced zucchini. 1/4 cup fresh basil leaves, chopped. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. Fresh lemon juice optional. Wonton or dumpling wrappers.
Instructions: Put the cooked potato gnocchi, cherry tomatoes, cucumber, red onion, bell pepper, zucchini, basil, and feta cheese in a large bowl. Put olive oil and balsamic vinegar on top of the salad. Add everything to the bowl and mix it well. Add pepper and salt to taste. You can add a squeeze of fresh lemon juice for extra flavor if you want to. Lay out a wonton or dumpling wrapper on a clean surface. Put a small amount of the summer vegetable gnocchi salad in the middle of the wrapper. Add a little water to the edges of the wrapper and fold it in half to make a half-moon shape. To seal the dumpling, press the edges together. Do the same thing again with the rest of the salad and wrappers. Put some oil in a large skillet and heat it over medium-high heat. Put the dumplings in the pan and cook for about two to three minutes on each side, until they are golden brown and crispy. As a side dish, serve the summer vegetable gnocchi salad dumplings hot with extra salad and your favorite tomato sauce. Have fun!
Prep Time: 20 minutes
Cook Time: 10 minutes
ajs family diner
