Description
A bed of peppery arugula is topped with crispy roasted chickpeas, tender potato gnocchi, salty bits of pancetta and drizzled with a sweet and tangy homemade vinaigrette.
Ingredients
Units
Scale
- 1 can chickpeas
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to season
- 16 oz gnocchi
- 6 cups of arugula
- 4 oz pancetta, diced
- 1/4 cup grated parmesan
Homemade Vinaigrette
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp apricot jam*
- Salt and pepper
Instructions
- Preheat oven to 450ºF. Line a rimmed baking sheet with parchment paper and set to the side.
- Drain and rinse chickpeas with cold water. Line a plate with a paper towel, pour chickpeas on plate and pat dry with a paper towel on top. You want to make sure the chickpeas are very dry before adding oil or else they won’t get super crispy.
- Pour dried chickpeas onto baking sheet. Drizzle with olive oil and toss them in seasonings – paprika, onion powder, garlic powder, salt and pepper.
- Bake in oven for 25-30 minutes until crispy. Set aside to cool for a several minutes.
- While chickpeas are in the oven, prepare the rest of your salad ingredients. Start by boiling a large pot of water for gnocchi. Once boiling, cook gnocchi according to the package instructions, about 2-4 minutes. It cooks fast! Strain pasta and toss in some olive oil so the gnocchi doesn’t stick together.
- In a skillet over medium heat, add diced pancetta. You do not need to oil the pan because the pancetta will release grease and oil as it cooks. Cook the pancetta for about 5-6 minutes until it is crispy. Pour pancetta into a paper towel-lined bowl to catch excess grease.
- Last step before you assemble is to make your vinaigrette. Add olive oil, apple cider vinegar, jam and salt and pepper to a small saucepan over medium heat. Cook until fragrant and bubbly, about 2-3 minutes. Remove from heat and whisk together to emulsify. You can also add the dressing to a jar and shake to mix together. The oil and vinegar will be separated if you don’t do this step.
- Assemble your salad. In a large bowl, add arugula as the salad base. Top with gnocchi, pancetta, roasted chickpeas, and parmesan. Drizzle vinaigrette and toss into salad. Serve and enjoy.
Notes
*Any fruit jam you have on hand will work! Our favorites are apricot, raspberry and raspberry. The jam gives sweetness and extra flavor to the vinaigrette.
- Prep Time: 20 minutes
- Assebly time: 5 minutes
- Cook Time: 20 minutes