Warm Gnocchi Salad

Elevate your salad game with this irresistible Warm Gnocchi Salad, a vibrant medley of crispy golden potato gnocchi, oven-roasted vegetables, and fresh baby spinach, all tossed in a tangy balsamic Dijon dressing. Bursting with the natural sweetness of caramelized cherry tomatoes and red bell peppers, and topped with a sprinkle of freshly grated Parmesan and fragrant basil leaves, this recipe strikes the perfect balance between comfort and freshness. Ready in just 35 minutes, this wholesome dish is ideal as a hearty lunch or a satisfying dinner. Whether you're hosting guests or enjoying a cozy meal at home, this warm, nutrient-packed gnocchi salad is sure to impress. Perfect for fans of savory roasted vegetables and those seeking a flavorful twist on traditional salad recipes!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams potato gnocchi
• 250 grams cherry tomatoes
• 1 zucchini
• 1 red bell pepper
• 1 red onion
• 100 grams baby spinach leaves
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic
• 30 grams parmesan cheese
• 10 fresh basil leaves
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Prepare the vegetables: halve the cherry tomatoes, dice the zucchini, red bell pepper, and red onion into bite-sized pieces.

Step 3

Spread the chopped zucchini, bell pepper, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and black pepper, and toss to coat. Roast in the oven for 15-20 minutes, stirring halfway through, until softened and slightly caramelized.

Step 4

While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the potato gnocchi in a single layer and cook for 5-7 minutes, stirring occasionally, until golden and crispy on the edges. Remove from heat and set aside.

Step 5

Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning if needed.

Step 6

In a large mixing bowl, combine the roasted vegetables, cooked gnocchi, and baby spinach leaves. Drizzle the dressing over the top and gently toss to combine.

Step 7

Transfer the warm gnocchi salad to a serving platter or individual plates. Garnish with freshly grated parmesan cheese and torn basil leaves.

Step 8

Serve warm and enjoy!

Nutrition Facts

Serving size	(1829.2g)

Amount per serving	% Daily Value*
Calories	1731.2

Total Fat 102.4g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 6.7g
Cholesterol 116.7mg	0%
Sodium 4614.8mg	0%
Total Carbohydrate 158.1g	0%
Dietary Fiber 33.3g	0%
Total Sugars 39.5g
Protein 48.2g	0%

Vitamin D 40IU	0%
Calcium 1242.6mg	0%
Iron 26.1mg	0%
Potassium 4396.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 11.0%

Carbs: 36.2%