Description
A vibrant and fresh Gnocchi Salad with Lemon Vinaigrette featuring golden pan-fried gnocchi, peppery arugula, fragrant basil, juicy cherry tomatoes, creamy avocado, and a zesty lemon dressing. This easy-to-make salad is perfect for a light lunch or a delightful side dish, offering a wonderful balance of textures and bright flavors.
Ingredients
Gnocchi and Salad
- 2 tablespoons olive oil
- 1 (16 ounce/454 gram) package shelf-stable potato gnocchi
- 4 ounces arugula
- 1 cup fresh basil leaves, roughly chopped
- 2 cups cherry tomatoes, halved
- 1 medium avocado, diced
- 4 tablespoons vegan Parmesan cheese (optional)
- Salt and pepper, to taste
Lemon Vinaigrette Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped shallot
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt (or to taste)
Instructions
- Cook the gnocchi: Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil and place over medium heat. Let the oil heat for about one minute, then add the gnocchi in an even layer. Cook for approximately 5 minutes on each side until the gnocchi are golden brown and crispy on the outside. Remove from the skillet and transfer to a plate to cool slightly.
- Prepare the dressing: While the gnocchi cools, combine all dressing ingredients (extra virgin olive oil, lemon juice, lemon zest, finely chopped shallot, minced garlic, Dijon mustard, and salt) into a mason jar or small container with a lid. Shake vigorously until fully emulsified. Taste and adjust seasoning if needed.
- Assemble the salad: In a large bowl, place the arugula, roughly chopped basil, halved cherry tomatoes, and diced avocado. Add the slightly cooled gnocchi on top.
- Add dressing and season: Drizzle the salad with the lemon vinaigrette dressing according to your preference and sprinkle the vegan Parmesan cheese over the top, if using. Season with salt and pepper to taste. Gently toss everything together to evenly distribute the ingredients and dressing.
- Serve: Serve the salad immediately for a fresh and warm dish enjoyably balanced with crisp greens, creamy avocado, and tangy dressing.
Notes
- The gnocchi should be allowed to cool slightly before mixing with the salad to prevent wilting the greens.
- You can adjust the amount of dressing based on your taste preference; start with a light drizzle and add more if desired.
- Optionally, add vegan Parmesan cheese to impart a savory, cheesy flavor without dairy.
- Use shelf-stable potato gnocchi that can be pan-fried directly without boiling for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Italian
