Ingredients:

  • 17.5 oz shelf-stable Potato Gnocchi
  • 6 tbsp Extra Virgin Olive Oil, divided
  • 0.5 tsp Sea Salt
  • 10 oz canned Skipjack Tuna, drained
  • 14 oz canned Artichoke Hearts, quartered and drained
  • 0.5 cup Kalamata olives, pitted and halved
  • 2 tbsp Non-pareil Capers, rinsed
  • 1 cup Frozen Fine Green Beans, thawed
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, grated
  • 1 tsp Dried Oregano
  • Fresh Cracked Black Pepper to taste

Instructions:

  1. Place a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the gnocchi directly from the package without boiling. Sauté for 8–10 minutes, tossing occasionally, until the exteriors are crispy and mahogany-colored.
  2. While the gnocchi sears, prepare the dressing by combining lemon juice, Dijon mustard, grated garlic, and dried oregano in a small jar. Slowly stream in the remaining 1/4 cup of olive oil while whisking vigorously to create a stable emulsion.
  3. In a large salad mixing bowl, combine the crispy gnocchi, drained tuna, artichoke hearts, olives, capers, and green beans. Pour the dressing over the ingredients and toss gently to coat before serving.