Summer Vegetable Gnocchi Salad

 

Summer Vegetable Gnocchi Salad

A sparkling, colorful salad best for summer season, combining pillowy gnocchi, crisp veggies, and a zesty dressing. Light but enjoyable, it’s vegetarian-pleasant and can be served warm, at room temperature, or chilled.

Ingredients (Serves 2–3)

Gnocchi:

250g potato gnocchi (store-offered or home made)

1 tbsp olive oil

Salt, to taste

Vegetables & Salad:

1 cup cherry tomatoes, halved

1 small zucchini, sliced into half-moons

1 yellow bell pepper, thinly sliced

½ cup baby spinach or arugula

¼ cup purple onion, thinly sliced

2 tbsp sparkling basil, chopped

2 tbsp toasted pine nuts or walnuts (non-obligatory)

Dressing:

3 tbsp olive oil

1 tbsp balsamic vinegar or lemon juice

1 tsp Dijon mustard

1 clove garlic, minced

Salt and pepper, to flavor

Optional Extras:

Shaved Parmesan or crumbled feta

Drizzle of pesto

Instructions

1. Cook the gnocchi:

Bring a pot of salted water to boil. Add gnocchi and prepare dinner until they go with the flow, approximately 2–three mins. Drain and toss with olive oil to save you sticking. Let cool barely.

 2. Sauté the greens:

Heat a touch olive oil in a pan over medium heat. Sauté zucchini and bell pepper for 3–four mins till gentle-crisp. Set aside to cool.

3. Prepare the dressing:

In a small bowl, whisk together olive oil, balsamic or lemon juice, Dijon mustard, garlic, salt, and pepper till emulsified.

4. Assemble the salad:

In a big bowl, integrate gnocchi, sautéed vegetables, cherry tomatoes, purple onion, spinach or arugula, and basil. Drizzle with dressing and toss gently to coat calmly.

5. Finish and serve:

Top with toasted nuts and non-compulsory cheese or a drizzle of pesto. Serve right now, heat, or chilled.

Tips:

Add roasted corn or asparagus for extra summer time taste.

For a lighter version, update olive oil with mashed avocado or yogurt-based dressing.

Make ahead: prepare gnocchi and greens one at a time, then toss with dressing earlier than serving.

This salad balances tender gnocchi, clean greens, and a tangy dressing for a super summer dish.