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Bowl of Gnocchi Salad with serving spoons.
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4 from 2 votes

Gnocchi Salad with Lemon Vinaigrette

This gnocchi salad is made with peppery arugula, juicy cherry tomatoes, and avocado chunks, along with pan-fried gnocchi in a zippy lemon vinaigrette! It makes a delicious vegan show-stopping side, or you can double up the servings and enjoy it as a main.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Servings: 8
Calories: 266kcal
Author: Alissa Saenz

Ingredients

  • 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

For the Dressing

  • ⅓ 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
  • ½ teaspoon salt or to taste
US Customary - Metric

Instructions

  • Coat the bottom of a large nonstick skillet with the oil and place it over medium heat. Give the oil a minute to heat up, then add the gnocchi. Arrange the pieces in an even layer and cook them for about 5 minutes on each side, until golden brown. Remove the gnocchi from the skillet and transfer them to a plate.
  • Make the dressing while the gnocchi cools. Place all ingredients into a mason jar or similar small container with a lid. Shake until fully mixed. Taste-test the dressing and adjust any seasonings to your liking.
  • Place the arugula into a bowl, along with the basil, cherry tomatoes, and diced avocado. Add the gnocchi once they are cool (Note 1).
  • Drizzle the salad with dressing, using as much as you'd like (Note 2), and sprinkle it with vegan Parmesan, salt and pepper to taste. Toss the salad to distribute the ingredients.
  • Serve.

Notes

  1. You can add the gnocchi to the salad warm if you'd like to serve it that way. Just be aware that it may wilt the arugula, which isn't necessarily a bad thing — just different.
  2. Leftover dressing will keep for about five days in an airtight container in the refrigerator.

Nutrition

Calories: 266kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 395mg | Potassium: 279mg | Fiber: 4g | Sugar: 2g | Vitamin A: 734IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 3mg