Festive Gnocchi Antipasto Salad - WellBeing Magazine

Ingredients

• 600g sweet potato, peeled and cut into 2cm pieces
• Olive oil spray
• 2 × 500g Grand Italian Potato Gnocchi
• 250g chorizo sausages, sliced
• 1 cup thickly sliced strips roasted red capsicum
• 1 cup green olives, Sicilian or stuffed
• 1 cup Kalamata olives
• 4 spring onions, sliced
• 1–2 × 275g jars marinated artichokes, drained & halved
• ⅓ cup extra-light olive oil
• ⅓ cup balsamic vinegar
• 2 large cloves garlic, crushed
• ½-1 tsp sugar
• Salt and pepper to taste
• 1 cup basil leaves, well packed
• ½ cup toasted pine nuts
• Extra basil leaves, for garnish