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Toasted gnocchi salad

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Light lunch
Servings: 3
Author: Becca Heyes


  • 1 tbsp butter
  • 1 tbsp oil
  • 500 g gnocchi (~ 3 cups)
  • 3 cloves garlic, sliced
  • 3 tbsp pine nuts
  • Large handful fresh rocket (arugula)
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • Black pepper
  • Vegetarian parmesan-style cheese, to serve (optional)


  • 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.