Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place a large pot of water over high heat to boil the gnocchi. once the water is boiling, drop the gnocchi into the port and for 3 minutes or until they float. while the gnocchi are cooking, grab a large mixing bowl and whisk together the mustard, and white wine vinegar. stream the olive oil into the bowl while whisking, then season the dressing with the salt and pepper. add the vegetables and parsley to the mixing bowl. drain the gnocchi and them while still hot into the mixing bowl. you can serve the salad now or let it chill in the refrigerator for a cuple of hours to develop more of the flavors. drizzle with an extra amount of olive oil when you are ready to seve.

Target recipe: preheat grill (broiler) to a medium heat and brush the potato slices with the olive oil. season and grill for 10 minutes on each side until tender. arrange salad leaves, tomatoes and seeds on a platter. make the dressing by pouring into a jug and whisking well. drizzle over the salad leaves. place the hot potato slices on the salad and serve.