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–+ servings
Featured image of italian gnocchi salad in a white dish.
Ashley Leonard

Italian Gnocchi Salad

5 from 1 vote
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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Boil gnocchi according to package instructions. Drain and spread out on a baking sheet to cool, about 10 minutes.
    16 oz. gnocchi
  2. While gnocchi is cooling prep the tomatoes, artichokes and basil.
    1 pint cherry tomatoes, 12 oz. marinated artichokes, ¼ cup fresh basil
  3. 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
  4. 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. 

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