Say goodbye to boring salads and hello to your new summer obsession! We’re taking those soft, pillowy potato dumplings we all love and turning them into the star of a vibrant, chilled salad. Tossed with crisp bell peppers, sweet peas, and a tangy tomato vinaigrette, this Cold Gnocchi Antipasto Salad is the ultimate make-ahead dish for picnics, potlucks, or a light and satisfying meal on a warm day. It’s a delightful twist that proves gnocchi isn’t just for heavy winter sauces!
Ingredients
• 1 lb or 450 g cooked and chilled potato gnocchi
• ¾ cup or 115 g fresh or frozen peas
• 1½ cups or 225 g mixed red, yellow, and green bell peppers, thinly sliced
• 3 Tbs or 30 g red onion, finely chopped
• 2 Tbs or 30 ml extra virgin olive oil
• 2 Tbs or 30 ml thick tomato purée OR 1½ Tbs or 22 ml tomato paste
• 1 Tbs or 15 ml red wine vinegar
• 1 tsp dried basil, crushed
• Salt and freshly ground black pepper, to taste
Instructions
1. If using fresh peas, blanch them by dropping them into a pot of boiling salted water for 1-2 minutes, until bright green and tender-crisp. If using frozen, simply thaw. Drain and rinse under cold water to cool completely.2. In a large serving bowl, combine the chilled cooked gnocchi, cooled peas, sliced bell peppers, and finely chopped red onion.3. In a small bowl or jar, whisk together the olive oil, tomato purée (or paste), red wine vinegar, and crushed dried basil. Season generously with salt and pepper.4. Pour the dressing over the gnocchi and vegetables. Toss gently until everything is evenly coated.5. Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours, to allow the flavors to meld together.6. Serve chilled as a delightful side dish or as part of an antipasto spread.
Nutritional Information
• Serves: 6-8
• Calories: Approx. 250-300 kcal per serving
• This salad is a wonderful source of Vitamin C from the colorful bell peppers.
• Made with heart-healthy monounsaturated fats from extra virgin olive oil.
Pro Tips
• Use store-bought potato gnocchi for convenience. Simply cook according to package directions, drain, rinse with cold water, and chill completely before using.
• For an extra layer of flavor, add other antipasto favorites like marinated artichoke hearts, Kalamata olives, or small mozzarella balls (bocconcini).
• Don’t be afraid to swap veggies! Halved cherry tomatoes, chopped celery, or blanched green beans would also be delicious additions.
• If you have fresh basil on hand, use it! Finely chop about ¼ cup and add it to the dressing just before tossing for a brighter, more aromatic flavor.
FAQ
Q: Can I make this gnocchi salad vegan
A: Absolutely! The dressing and vegetables are naturally vegan. The key is to use potato gnocchi made without eggs or dairy. Many store-bought brands are vegan-friendly, so just be sure to check the ingredients list on the package before you buy.
Q: How can I add more protein to this vegetarian salad
A: To make this a more protein-rich meal, consider adding a can of rinsed and drained chickpeas or white beans. For a non-vegan vegetarian option, small mozzarella balls (bocconcini) or crumbled feta cheese are also delicious additions that complement the antipasto flavors.
Q: Is this gnocchi salad recipe gluten-free
A: Traditional potato gnocchi contains wheat flour, so it is not gluten-free. To make this recipe gluten-free, simply substitute with a store-bought gluten-free gnocchi, which is widely available in most supermarkets. Cook it according to the package directions and proceed with the recipe.
Q: How long does this cold gnocchi salad last in the fridge
A: This salad is perfect for making ahead. Stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 3 days. The flavors will meld together beautifully, making it a great option for meal prep or potlucks.
