Gnocchi Salad

gnocchi salad
Image source: VeggieApp
Gnocchi work perfectly with homemade walnut pesto and cherry tomatoes.

Gnocchi is a type of pasta. These small, simple balls of dough, or dumplings, can be boiled or fried, and mixed with a sauce or a salad.

Which type of gnocchi do you prefer in your salad?

The best-known variety of gnocchi is ‘gnocchi di patate’. These oval balls are made from potato and wheat flour. There is also a smaller version of gnocchi which contains only wheat flour. You can use either type for this recipe.

This gnocchi salad is very easy to prepare. For a delicious ‘cheese-like’ taste, add nutritional yeast.

Are you looking for more tasty salads? Then also check out this recipe for farro salad.

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

Servings: 4 people
  • 500 g
    gnocchi
  • 150 g
    cherry tomatoes
  • 1
    red onion
  • 50 g
    rocket
  • 1
    basil plant
  • 2 tbsp
    olive oil
  • 30 g
    walnuts
  • 1 clove of
    garlic
  • 2 tbsp
    nutritional yeast
  • ½
    lemon

Instructions

  1. First make the pesto by mixing the basil, olive oil, garlic, lemon juice, nutritional yeast, and walnuts with a hand blender. If the paste is too dry, add some extra oil. Season the pesto to taste with salt.
  2. Cook the gnocchi according to the instructions on the package. Drain thoroughly when cooked.
  3. In the meantime, cut the onion in half and then into very thin slices. Separate the onion rings and put them in a bowl.
  4. Cut the cherry tomatoes into quarters and add to the onion.
  5. Mix the gnocchi with the pesto in the pan.
  6. Arrange some rocket on the plates and on top of that add the gnocchi with the pesto and the onion-tomato mixture. Season to taste with salt and pepper.
Cuisines: Italian
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Season: Autumn, Spring, Summer
Number ingredients: 5-10 ingredients
Taste: Savory, Spicy
Preparation method: Blender, Cooking
Type of dish: Pasta, Sandwich

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