Italian Gnocchi Salad
This Italian Gnocchi Salad is a bold and refreshing twist on a classic cold pasta salad. Tender, pillowy gnocchi are tossed with vibrant vegetables, briny olives, creamy mozzarella, and a zesty homemade Italian dressing for a dish that is both satisfying and unexpectedly light. Perfect for meal prep, gatherings, or a quick summer meal.
Servings: 6 servings
Calories: 420kcal
Cost: 12
Equipment
- large pot
- mixing bowl
- slotted spoon
- knife and cutting board
- whisk or jar
Ingredients
- 500 g potato gnocchi
- 200 g cherry tomatoes, halved
- 1 cup Kalamata olives, halved
- 6–8 pepperoncini, sliced
- 1 can artichoke hearts, drained and quartered
- 50 g sun-dried tomatoes, chopped
- 150 g fresh mozzarella, torn
- 1/4 red onion, thinly sliced
- 1 handful fresh basil leaves, torn
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 tsp sugar
- salt and black pepper to taste
Instructions
- In a bowl or jar, whisk together red wine vinegar, olive oil, Dijon mustard, garlic, oregano, basil, red pepper flakes, sugar, salt, and pepper until emulsified.
- Bring salted water to a boil and cook gnocchi until they float. Cook 30 seconds more, then remove immediately.
- Transfer gnocchi to an ice bath to stop cooking, then drain and pat dry thoroughly.
- Place dried gnocchi in a large bowl and toss gently with half of the dressing. Let sit for 10 minutes.
- Add tomatoes, olives, pepperoncini, artichokes, sun-dried tomatoes, and red onion to the bowl.
- Pour in more dressing and gently fold everything together without breaking the gnocchi.
- Add torn mozzarella and fold lightly to incorporate.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Before serving, toss with remaining dressing, adjust seasoning, and top with fresh basil.
Notes
Handle gnocchi gently to avoid breaking. Always dry thoroughly after rinsing to prevent watery dressing. For best flavor, dress in two stages and chill at least 1–2 hours. Add fresh basil and mozzarella just before serving for optimal texture and freshness.