Crispy Gnocchi Salad Recipe

Introduction

Crispy Gnocchi Salad is a delightful combination of golden, pan-seared gnocchi tossed with fresh vegetables and a zesty lemon-herb vinaigrette. This dish offers a satisfying crunch balanced with bright, tangy flavors, making it perfect for a light meal or side dish.

Ingredients

• 1 pound (16 ounces) pre-made gnocchi (shelf-stable or refrigerated, not frozen)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 5 ounces baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 4 ounces feta cheese, crumbled
• 1/4 cup olive oil (for vinaigrette)
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste (for vinaigrette)

Instructions

1. Prepare the Lemon-Herb Vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, red wine vinegar, and Dijon mustard until emulsified. Add minced garlic, chopped parsley, chopped basil, and dried oregano. Season with salt and pepper to taste, whisk well, and set aside.
2. Crisp the Gnocchi: Place the gnocchi in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Toss to coat evenly.
3. Cook the Gnocchi: Heat a large skillet over medium-high heat. Add the gnocchi in a single layer, avoiding overcrowding. Cook for 5-7 minutes per side, flipping occasionally, until golden brown and crispy.
4. Drain Excess Oil: Remove the crispy gnocchi from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
5. Assemble the Salad: In a large bowl, combine baby spinach, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives. Add crumbled feta cheese and gently toss to mix.
6. Add Gnocchi and Vinaigrette: Add the crispy gnocchi to the salad. Drizzle the lemon-herb vinaigrette over the salad, starting with a small amount and adding more to taste.
7. Toss to Coat: Gently toss the salad again to evenly coat all the ingredients with the vinaigrette.
8. Serve Immediately: Serve the crispy gnocchi salad right away to enjoy the perfect blend of textures and flavors.

Tips & Variations

• For extra flavor, add toasted pine nuts or walnuts for a crunchy texture.
• Substitute baby arugula or mixed greens if you prefer a peppery or varied salad base.
• If you like spicy, increase the red pepper flakes or add a dash of hot sauce to the vinaigrette.
• Use fresh herbs like mint or dill for a different herbal twist.
• Try adding grilled chicken or chickpeas to make this salad more filling.

Storage

Store leftover salad without the vinaigrette in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separately to prevent the salad from becoming soggy. Reheat the gnocchi in a skillet over medium heat to restore crispiness before tossing with fresh vegetables and dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

It’s best to use shelf-stable or refrigerated gnocchi for crispiness. Frozen gnocchi can be used if thawed and patted dry thoroughly to avoid sogginess during cooking.

How do I make the vinaigrette ahead of time?

The lemon-herb vinaigrette can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Whisk it again before serving to recombine any separated ingredients.

Crispy Gnocchi Salad Recipe

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★★★★★

4.6 from 105 reviews

This Crispy Gnocchi Salad combines pan-fried golden gnocchi with fresh baby spinach, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon-herb vinaigrette. This easy-to-make, delicious salad is perfect for a light lunch or a flavorful side dish, offering a delightful contrast of crispy and fresh textures with Mediterranean-inspired flavors.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crispy Gnocchi

• 1 pound (16 ounces) pre-made gnocchi (shelf-stable or refrigerated, not frozen)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

For the Salad

• 5 ounces baby spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 4 ounces feta cheese, crumbled

For the Lemon-Herb Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Lemon-Herb Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard until the mixture is fully emulsified. Add the minced garlic, chopped parsley, chopped basil, and dried oregano. Season with salt and freshly ground black pepper to taste. Whisk everything together until well combined. Set aside or refrigerate for up to 3 days in an airtight container.
2. Crisp the Gnocchi: Place the gnocchi in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, onion powder, red pepper flakes if using, salt, and freshly ground black pepper. Toss thoroughly to coat the gnocchi evenly with the seasonings and oil.
3. Cook the Gnocchi: Heat a large skillet over medium-high heat. Once hot, add the seasoned gnocchi in a single layer, being careful not to overcrowd the pan to ensure crispiness. Cook each side for 5 to 7 minutes until the gnocchi are golden brown and crispy, flipping occasionally with a spatula for even browning.
4. Drain Excess Oil: Remove the crispy gnocchi from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil and keep them crisp.
5. Assemble the Salad: In a large mixing bowl, combine the baby spinach, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives. Add the crumbled feta cheese on top. Gently toss all the salad ingredients together to mix evenly.
6. Add Gnocchi and Vinaigrette: Add the crispy gnocchi to the salad bowl. Drizzle the lemon-herb vinaigrette over the salad gradually, starting with a small amount and adding more according to taste preferences.
7. Toss to Coat: Gently toss the entire salad again to ensure that the vinaigrette coats all ingredients, including the gnocchi, evenly.
8. Serve Immediately: Serve the Crispy Gnocchi Salad right away for the best texture and flavor, while the gnocchi remains crisp.

Notes

• Use pre-made gnocchi that is shelf-stable or refrigerated, as frozen gnocchi will be too soft and may not crisp properly.
• Do not overcrowd the skillet when cooking the gnocchi to ensure they become crispy rather than steamed.
• The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days, but add it to the salad just before serving to maintain freshness.
• Feel free to customize the salad by adding additional fresh herbs or swapping in other vegetables as desired.
• For a spicier kick, increase the red pepper flakes in the seasoning mix for the gnocchi.

Keywords: Crispy gnocchi, gnocchi salad, Mediterranean salad, vegetarian salad, pan-fried gnocchi, lemon herb vinaigrette