Italian gnocchi salad is a fun twist on traditional pasta salad, swapping out pasta for soft potato gnocchi tossed in a bright red wine vinaigrette with tomatoes, artichokes, basil, and bite-sized mozzarella pearls.

Italian gnocchi salad in a white bowl on a wicker serving tray.

Although gnocchi are typically grouped into the pasta category, they really aren’t pasta at all. These little pillows of goodness are actually made with mashed potatoes, flour and egg.

Why This Recipe Works

Potato gnocchi act as the hearty base of the salad and are a fun play on traditional pasta salad. They make the salad feel a little more substantial than a typical vegetable salad.
Tomatoes add brightness and the artichokes bring a tangy bite, keeping this Italian gnocchi salad fresh, flavorful, and not overly heavy.
This salad is simple, but still feels like something special. Plus it looks beautiful served at the table.

What you’ll need for this recipe:

Gnocchi – Frozen or shelf-stable will both work. Homemade gnocchi could also be used, but store-bought is a great shortcut!
Tomatoes – Cherry or grape tomatoes add bursts of flavor. The pack with the variety of colors adds a fun visual!
Artichokes – Jarred, marinated artichokes really lean into the Italian flair of this salad.
Basil – Fresh is best! Adds an herby brightness to the salad.
Mozzarella pearls – These small mozzarella balls add a creamy bite throughout the salad. Because they’re already bite-sized, they distribute perfectly so every scoop gets some.
Vinaigrette – Made with good olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, salt, and black pepper. It’s bright and savory with just enough tang to balance the creamy mozzarella and tender gnocchi without overpowering the fresh ingredients.

How to Make Italian Gnocchi Salad

Step 1: Boil the gnocchi in a large pot of water according to the package directions. They typically don’t take more than a few minutes to cook. Be sure to salt the water (kosher salt works great) just as you would when cooking pasta for added flavor.

Drain cooked gnocchi and spread onto a baking sheet in an even layer. This allows the gnocchi to cool evenly and not get mushy. Let them cool for about 10 minutes while you prep the rest of the ingredients.

Step 2: While the gnocchi is cooling, prep your tomatoes, artichokes and basil. Be sure to drain the artichokes well before adding them so the vinaigrette doesn’t become overly oily.

Halved cherry tomatoes, chopped artichokes, chopped basil and mozzarella pearls on a wooden cutting board.

Step 3: Whisk together vinaigrette ingredients in a small bowl, or my favorite way to make a vinaigrette is to add everything to a mason jar, screw on the cover and give it a good shake.

Step 4: Add gnocchi, tomatoes, artichokes, basil and mozzarella pearls to the bowl. Toss with vinaigrette until everything is well coated.

Mason jar of red wine vinaigrette being poured into gnocchi, cheese and veggies.

Serving Tips

Serve this Italian gnocchi salad as a side dish along a variety of proteins:

Grilled or roasted chicken
Italian sausages
Steak
As you would any pasta salad to elevate your next backyard party or dinner. Your guests will love it!

This salad is best served at room temperature, when the flavors are fresh and vibrant. It works especially well at summer cookouts as it’s not a mayonnaise-based salad.

Overhead view of italian gnocchi salad in a white serving bowl on a wicker placemat.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for 2–3 days.

The gnocchi will absorb some of the dressing as it sits, so you can freshen the salad with a small drizzle of olive oil before serving. Adding a few extra fresh basil leaves right before serving also helps brighten the flavors again.

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Ingredients

16 oz. gnocchi *
1 pint cherry tomatoes halved
12 oz. marinated artichokes drained & roughly chopped
8 oz. mozzarella pearls
¼ cup fresh basil chopped

Vinaigrette

¼ cup olive oil
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. minced garlic
½ tsp. dried oregano
½ tsp. salt
¼ tsp. black pepper

Instructions

Boil gnocchi according to package instructions. Drain and spread out on a baking sheet to cool, about 10 minutes.
16 oz. gnocchi
While gnocchi is cooling prep the tomatoes, artichokes and basil.
1 pint cherry tomatoes, 12 oz. marinated artichokes, 1/4 cup fresh basil
Whisk together all the vinaigrette ingredients in a small bowl or shake in a covered mason jar.
1/4 cup olive oil, 2 tbsp. red wine vinegar, 1 tsp. Dijon mustard, 1 tsp. minced garlic, 1/2 tsp. dried oregano, 1/2 tsp. salt, 1/4 tsp. black pepper
Add gnocchi, tomatoes, artichokes, basil and mozzarella to the bowl. Pour vinaigrette over salad and toss until well coated.
8 oz. mozzarella pearls

Notes

Shelf-stable or frozen gnocchi will both work. Be sure to salt the boiling water for added flavor.
Gnocchi salad can be served right away at room temperature or kept in the fridge which will allow the flavors to meld. Give a good toss before serving.

Did you make this recipe?

Did you make this recipe? Leave a comment and star rating below. I’d love to know how it turned out!

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Italian Gnocchi Salad