Gnocchi Salad is the answer to all of your summer side dish prayers! Pillowy, fluffy gnocchi is tossed together with corn, fresh tomatoes, green olives and sharp parmesan cheese. Then it’s all drizzled with a light homemade dressing. It takes less than 30 minutes to toss together!
Gnocchi Salad
Classic Potato Salad may reign supreme, but after about the 10th backyard bbq, even I get tired of it. But what else is there that feeds a crowd and still feels light? I offer you the best warm weather alternative: gnocchi. That’s right, it’s not just for smothering in your favorite simmering tomato sauce. It can be used in a chilled salad as well! Potato gnocchi takes the place of traditional potatoes in this recipe. Add in some bright yellow corn, ripe red tomatoes, green olives, and red onions and you’ve got a beautiful alternative to potato and pasta salad that is packed with flavor. Whip up a homemade dressing of olive oil and lemon juice for a lighter, tangy take when mayo based dressings feel too heavy. You can up the ingredients to make a big batch for parties and even toss in your own favorite veggies. One bite and you’ll be eating a bowl for lunch and dinner all summer long!
Going crazy with all the summer cookouts and tired of bringing the same old dishes? Try your hand at this Greek Chickpea Salad for a change or my amazing BLT Pasta Salad for a twist on a classic!
What exactly is gnocchi?
While many people think of gnocchi as pasta it’s actually an Italian dumpling. Made from mashed potatoes, flour, and egg, they’re cooked just like pasta in boiling water until tender and then drained. Gnocchi are great because they’re just as versatile as your favorite pasta. Cool it and use it instead of pasta for a pasta or potato salad like this recipe, or toss it in your favorite alfredo or marinara sauce. You can even stuff it with cheese, spinach, or mushrooms similar to ravioli!
How To Make Gnocchi Salad
- Boil. Cook the gnocchi according to the package directions, drain, and set aside to let them cool.
- Create the dressing. In a large serving bowl stir together the olive oil, lemon juice, grated parmesan cheese, salt and pepper.
- Add the veggies. Toss in the corn, cherry tomatoes, green olives, and red onions.
- Finish and serve. Add the cooled gnocchi into the mix and gently toss to combine all the ingredients and dressing. Serve with more freshly grated parmesan cheese on top and a sprinkling of parsley. Enjoy!
Storing Gnocchi Salad
Leftover gnocchi salad can be stored in an airtight container in the fridge for up to 3 days. Give it a good toss before serving.
Ingredients Notes for Gnocchi Salad
- Potato Gnocchi – You can find this in the pasta aisle, frozen foods, or in the refrigerated deli section depending on what kind of gnocchi you opt for.
- Olive Oil – You can swap this with avocado oil if preferred.
- Lemon Juice – If possible, try to only use freshly squeezed lemon juice instead of the bottled alternative!
- Parmesan cheese – Freshly grated if you can. The difference is mind blowing!
- Salt and Pepper – Always start small. You can add more salt and pepper, but you can’t take it out once it’s in there.
- Corn – Be sure to drain it well. We don’t want any excess liquids in the mix.
- Tomatoes – Cherry tomatoes cut in half are perfect little bites and add some tang and juice to the mix.
- Olives – I like to use green olives in this blend, pitted and halved.
- Onion – Red onions give this salad some bite and add great color to the dish.
- Optional – Parsley as a garnish with additional parmesan cheese and a squeeze of lemon juice.
Enjoy!
~Nichole
Gnocchi Salad
Ingredients
- 1 16-oz Package Potato Gnocchi
- 1/2 Cup Olive Oil
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Parmesan Cheese freshly grated
- 1 Clove Garlic, Finely Minced
- 1/2 teaspoon of Salt plus more to taste
- 1/2 teaspoon Pepper
- 1 Cup Corn Kernels drained if using canned
- 1 Cup Halved Cherry Tomatoes
- 1 Cup Halved Green Olives
- 1/2 Red Onion sliced
Instructions
- Boil the gnocchi according to the instructions on the package then drain and set aside to cool.
- Stir the oil, lemon juice, parmesan, garlic salt, and pepper in a large bowl
- Toss in the corn, tomatoes, olives, and onion then serve with freshly shredded parmesan cheese and freshly minced parsley if desired.
I never thought of using gnocchi in a salad. What a wonderful idea!