Ever since I discovered sauteed gnocchi, I've absolutely adored it. Gone are the days when I thought gnocchi was dense and tasteless - throw it in a pan to get it nice and toasty, and it becomes light and fluffy inside, with crispy bits outside. Heaven.
Of course, after you've toasted your gnocchi you're still only half way there. Now comes the tricky bit - how to serve it?
Since gnocchi is pretty filling, I often find that putting a full sauce on top makes it feel a bit too heavy. Obviously I'm willing to make an exception for something like pizza gnocchi... but usually I'm looking for a lighter option.
Hence: toasted gnocchi salad!
No heavy sauce, just a few tasty ingredients that add heaps of flavour without making your gnocchi feel smothered.
As usual, I've called this a salad, but really it's much more than that. It's a collection of yummy bits, with a token bit of greenery to justify its name. A handful of pine nuts and fresh garlic get toasty alongside the gnocchi, and peppery rocket and juicy sun-dried tomatoes can be tossed through the gnocchi just before serving. A squeeze of lemon and a good pinch of black pepper are the only other things this gnocchi salad needs - apart from a few shavings of parmesan, if you're so inclined (I am.).
All in, you can have this tasty lunch on the table in less than fifteen minutes. Not half bad.
📖 Printable Recipe
Toasted gnocchi salad
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Print Pin CommentIngredients
- 1 tablespoon butter
- 1 tablespoon oil
- 500 g gnocchi (~ 3 cups)
- 3 cloves garlic, sliced
- 3 tablespoon pine nuts
- Large handful fresh rocket (arugula)
- 2 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- Black pepper
- Vegetarian parmesan-style cheese, to serve (optional)
Instructions
- Heat the butter and oil in a large frying pan, and add the gnocchi (in a single layer, if possible). Cook over a medium heat for around 5 minutes, stirring occasionally, until golden brown. Add the garlic and pine nuts, and cook for a few more minutes, until the pine nuts are lightly toasted and the garlic is fragrant.
- Toss the toasted gnocchi with the rocket, lemon juice, extra virgin olive oil, and plenty of black pepper. Serve topped with shaved parmesan, if desired.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above does not include parmesan shavings.
Love quick and easy salads? You might also like my artichoke and feta quinoa salad:
Lorraine says
My first proper vegetarian meal and it was too tasty for words! Quick, simple and filling. Will be making this over and over for sure.
Becca @ Amuse Your Bouche says
I'm so excited that you just made your first vegetarian meal!! I don't necessarily think that everyone should go veggie, but I DO think that everyone should eat more veggie food - if only because it's delicious :D I hope you find more veggie recipes here you enjoy! :)
Jack Lira says
This was dinner last night. Though I did make two changes, one was almonds instead of pine nuts - I never have pine nuts around - and the other was some halved mine roma tomatoes mixed in as well. Delicious.
Becca @ Amuse Your Bouche says
Sounds great, glad you enjoyed it! :)
Diana says
Took this to school today and I'm completely addicted; I was craving it all day! I can't wait to take it to school every. single. day. from now on!! IT WAS SO GOOD OMG YOU ARE A GENIUS!
Becca @ Amuse Your Bouche says
Haha yay! Glad you enjoyed it :D
Isabella says
I adore gnocchi, but like you say it can be a bit heavy for a lunch. I love the idea of toasting them and adding to a salad, your photos look utterly mouthwatering!
Amy says
Made this for tea tonight (with pancetta because my other half won't eat meals without meat in them) and it was delish! Would never have thought of pan-frying gnocchi but it works so well!
Nicole @ Young, Broke and Hungry says
I have made toasted gnocchi in brown butter before but I haven't thought about adding it to salad - a huge mistake on my part because it sounds and looks amazing!
Becca @ Amuse Your Bouche says
I'm always looking for new ways to make salad more palatable haha ;)