Rachael Ray's Not Potato Salad

Ingredients

• 2 lbs gnocchi
• 3 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1/3 cup extra virgin olive oil
• salt
• pepper
• 4 celery ribs, diced
• 1/2 red onion, finely chopped
• 2 roasted red peppers, chopped
• 1 (4 ounce) jar marinated mushrooms, drained
• 1/2 cup flat leaf parsley, chopped

Directions

1. 1

   Place a large pot of water over high heat to boil the gnocchi.

2. 2

   Once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float.

3. 3

   While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar.

4. 4

   Stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper.

5. 5

   Add your veggies and parsley to the mixing bowl.

6. 6

   Drain the gnocchi and toss them, still hot, into the mixing bowl.

7. 7

   You can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors.

8. 8

   Freshen it up with an extra drizzle of olive oil when you are ready to serve.

9. 9

   Enjoy!