Italian Gnocchi Salad
This Italian Gnocchi Salad is a creative twist on a classic pasta salad — pillowy or crispy gnocchi tossed with bold Italian dressing, fresh vegetables, salami, olives, and mozzarella. Perfect for potlucks, BBQs, or meal prep.
Equipment
- large pot
- colander
- Large Mixing Bowl
- skillet (optional) for crispy gnocchi
- knife and cutting board
Ingredients
- 500 g potato gnocchi
- 120 ml extra virgin olive oil
- 60 ml red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, grated
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 tsp chili flakes
- 1 tsp sugar
- salt and black pepper to taste
- 100 g salami, sliced
- 150 g cherry tomatoes, halved
- 80 g Kalamata olives, halved
- 80 g green olives, halved
- 1 roasted red capsicum, sliced
- 60 g artichoke hearts, quartered
- 40 g sun-dried tomatoes, chopped
- 0.5 red onion, thinly sliced
- 150 g mozzarella or bocconcini, torn
- 20 g Parmesan, shaved
- 1 handful fresh basil, torn
- 1 handful fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi until they float (about 2–3 minutes). Drain and pat dry completely.
- Optional: Pan-fry the gnocchi in olive oil over high heat until golden and crispy on both sides. Let cool.
- In a bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, lemon zest, lemon juice, chili flakes, sugar, salt, and pepper.
- Add cooled gnocchi to a large bowl and toss gently with half of the dressing. Let sit for 5 minutes.
- Add salami, tomatoes, olives, capsicum, onion, artichokes, and sun-dried tomatoes. Pour over remaining dressing and fold gently.
- Add mozzarella, Parmesan, basil, and parsley. Fold lightly to combine without breaking the gnocchi.
- Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
- Let rest for 10–15 minutes at room temperature or chill briefly before serving. Toss gently and finish with extra herbs and olive oil.
Notes
For best texture, do not overcook the gnocchi and always dry it היט before dressing. Pan-frying adds a crispy contrast that elevates the dish. Let the salad sit at room temperature for 10–15 minutes before serving for maximum flavor.