Mayo or vegan mayo (about ¼ cup)
Non-fat Greek yogurt (about ¼ cup) Apple cider vinegar (about 2 teaspoons or to taste) Whole grain mustard (about 1 teaspoon) Garlic powder 1 package gnocchi 2-3 stalks celery, diced 1-2 dill pickle diced (I used spicy dill pickle) Dill, chopped Smoked paprika Combine all of the dressing ingredients in a bowl and stir to combine. Cook gnocchi according to directions. Drain. Let cool. Combine the gnocchi, celery, dill weed, dill pickle and dressing in a bowl. Gently toss until combined. Sprinkle some smoked paprika on top.
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Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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