Purple potato and pesto gnocchi salad is the colorful twenty-five-minute side that upstages the main. Tender gnocchi and cubed purple potatoes toss with broccolini, artichoke hearts, and capers in a glossy pesto dressing sharpened with red wine vinegar. Pan-fry the gnocchi first and it becomes almost irresistible.
Ever seen a dish so vibrant it stops you in your tracks? That’s the magic of this Purple Potato and Pesto Gnocchi Salad. We’re taking pillowy-soft gnocchi and tossing them with a rainbow of delicious, healthy ingredients. The star of the show? The stunning purple potato. Not just a pretty face, these heirloom tubers, common in South American cooking, have a familiar, comforting taste like a russet but pack a powerful antioxidant punch thanks to their gorgeous violet hue. Paired with crisp broccolini, tangy artichoke hearts, and a zesty pesto vinaigrette, this dish is a feast for the eyes and the palate. It’s the perfect, effortless meal for a busy weeknight or a light, elegant lunch.
Ingredients
• 1 17.6-ounce / 500 g (17.6 oz) package fresh gnocchi
• 1 bunch broccolini, chopped and cooked
• 10 baby purple potatoes, cooked and cubed
• 1 13.75-ounce / 390 g (13.8 oz) can artichoke hearts, drained and quartered
• 3 tablespoons / 45 ml (1.5 fl oz) capers
• 1/2 cup / 120 ml olive oil
• 3 tablespoons / 45 ml (1.5 fl oz) red wine vinegar
• 2 tablespoons / 30 ml (1 fl oz) pesto
• Salt and freshly ground black pepper to taste
Instructions
1. Prepare the Gnocchi: Cook the fresh gnocchi according to the package directions. Once they float to the top, they’re ready. Drain them well and transfer to a large serving bowl.
2. Combine the Salad : To the bowl with the warm gnocchi, add the cooked broccolini, cubed purple potatoes, quartered artichoke hearts, and capers. Gently toss to mix.
3. Whisk the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and pesto. Season generously with salt and freshly ground black pepper to your liking.
4. Dress and Serve: Pour the pesto vinaigrette over the gnocchi and vegetable mixture. Toss everything together until well-coated. Serve immediately while the gnocchi is still warm.
Nutritional Information
• Serves: 4
• Rich in Antioxidants: The purple potatoes get their vibrant color from anthocyanins, powerful antioxidants that help protect your cells.
• Source of Fiber: Broccolini and artichoke hearts provide dietary fiber, which is great for digestive health.
• Healthy Fats: Olive oil is a fantastic source of monounsaturated fats, beneficial for heart health.
Pro Tips
• Don’t substitute the purple potatoes! Their firm texture holds up well in the salad, and their stunning color is the main event. If you absolutely must, use another waxy potato like fingerlings or new potatoes.
• For an extra layer of flavor, pan-fry the boiled gnocchi in a little olive oil until they are golden and slightly crispy before adding them to the salad.
• This salad is versatile. Feel free to add other like sun-dried tomatoes, toasted pine nuts, or a sprinkle of vegan parmesan cheese for extra texture and taste.
• Make your own pesto if you have the time! Fresh, homemade pesto has an unbeatable vibrant flavor that will elevate the entire dish.
FAQ
Q: Can I make this gnocchi salad vegan
A: Yes, this recipe is easily made vegan. Use a dairy-free pesto (many store-bought versions are, or make your own without parmesan) and ensure your packaged gnocchi is made without eggs or dairy. Most potato-based gnocchi are naturally vegan, but it’s always best to check the ingredients list.
Q: How can I add more protein to this vegetarian salad
A: To boost the protein content, consider adding a can of rinsed chickpeas or white cannellini beans. Toasted pine nuts, which are a classic pesto ingredient, or a sprinkle of vegan parmesan cheese would also add a delicious protein and flavor boost.
Q: How should I store leftover gnocchi salad
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will firm up when chilled. You can enjoy the salad cold directly from the fridge or allow it to sit at room temperature for about 20 minutes before serving.
Q: Are purple potatoes necessary for this recipe
A: While purple potatoes are the star for their vibrant color and firm texture, you can substitute them if needed. Use another waxy potato variety like new potatoes, fingerlings, or red potatoes. They will hold their shape well after cooking and won’t become mushy in the salad.
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Purple Potato and Pesto Gnocchi Salad
Ingredients
Method
- Prepare the Gnocchi: Cook the fresh gnocchi according to the package directions.
- Once they float to the top, they're ready.
- Drain them well and transfer to a large serving bowl.
- Combine the Salad : To the bowl with the warm gnocchi, add the cooked broccolini, cubed purple potatoes, quartered artichoke hearts, and capers. Gently toss to mix.
- Whisk the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and pesto.
- Season generously with salt and freshly ground black pepper to your liking.
- Dress and Serve: Pour the pesto vinaigrette over the gnocchi and vegetable mixture.
- Toss everything together until well-coated.
- Serve immediately while the gnocchi is still warm.
- Don't substitute the purple potatoes! Their firm texture holds up well in the salad, and their stunning color is the main event. If you absolutely must, use another waxy potato like fingerlings or new potatoes.
