Italian Gnocchi Salad
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.
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.
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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.
Ingredient Notes
Here's some quick notes about the ingredients for this Italian gnocchi salad. Full list and instructions are found in the recipe box below!
- 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.
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.
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.
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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📖 Recipe
Italian Gnocchi Salad
Ingredients
Method
- 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, ¼ cup fresh basil
- Whisk together all the vinaigrette ingredients in a small bowl or shake in a covered mason jar.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
- 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.
My kids love gnocchi and this is such a fun take on pasta salad!