Gnocchi Salad Recipe
Make Gnocchi Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gnocchi & cooking
Dressing
Salad components
Optional add-ins
Method
Gnocchi & cooking
- 1
Boil water
Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the water.
- 2
Cook gnocchi
Add 500 g gnocchi to the boiling salted water in batches if necessary so they don’t stick. Cook until gnocchi float to the surface plus 30–60 seconds (about 2–3 minutes total for fresh or store-bought).
- 3
Shock and drain
Using a slotted spoon, transfer cooked gnocchi to a large bowl of ice water to stop cooking and keep them firm, or drain in a colander and immediately rinse with cold water. Drain thoroughly and transfer to a large mixing bowl. Toss gently with 1 tablespoon olive oil (from the dressing amount) to keep pieces separate if desired.
Dressing
- 4
Prepare dressing
Peel and finely mince 1 garlic clove. In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon white wine vinegar, minced garlic, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust lemon, salt, or honey to preference.
Salad assembly
- 5
Prepare vegetables
Halve 250 g cherry tomatoes, seed and dice cucumber into about 1-cm pieces to make 1 cup, dice 1 red bell pepper to make 1 cup, thinly slice 1/2 cup red onion, tear 1/2 cup fresh basil leaves, and measure 4 cups baby spinach or arugula. Pit and halve 1/2 cup Kalamata olives. Grate 50 g parmesan.
- 6
Combine
Add the prepared vegetables, basil, olives, and greens to the bowl with drained gnocchi. Pour the dressing over the warm (or cooled, if preferred) gnocchi and vegetables.
- 7
Toss and finish
Gently toss everything to coat evenly. Taste and season with additional salt and pepper if needed. Sprinkle grated parmesan over the salad and toss lightly. If using, add 3 tablespoons toasted pine nuts or walnuts and/or 250 g grilled chicken slices at this stage.
- 8
Rest and serve
Let the salad rest for 5–10 minutes so flavors meld (serve warm or at room temperature). Serve immediately. Leftovers can be chilled and stored up to 2 days; toss again before serving as dressing may be absorbed.