Can you use gnocchi in a salad?

Absolutely. Gnocchi is surprisingly versatile and works beautifully in warm or room-temperature salads when prepared properly. While traditional gnocchi dishes are served hot with sauce, grilling them first gives the exterior a golden, slightly crisp finish—making them ideal for tossing into a hearty salad. The result is a chewy bite that stands up to vibrant vegetables and bold dressings without getting soggy.

What are gnocchi used for?

Gnocchi are soft dumplings typically made from potatoes, flour, and sometimes eggs. They’re commonly used in Italian dishes as a pasta alternative, served with sauces like pesto, tomato, or brown butter. Beyond traditional uses, gnocchi can be pan-fried or grilled to create entirely new textures. This makes them a perfect base for salads, baked dishes, or even skewers. Their mild flavor lets them take on any seasonings or dressings they’re paired with.

Use gnocchi when you're craving a comforting yet adaptable starch. They’re excellent for quick weeknight dinners, as they cook in under five minutes. Grilled gnocchi are especially ideal for summer dishes when you want something hearty but fresh. Try them when you want a lighter twist on a pasta dish or need a carb element that’s more exciting than rice or quinoa. They also shine in meal prep, as they hold up well for leftovers.

How should you eat gnocchi?

Traditionally, gnocchi is served hot with sauces, but its uses go far beyond that. When grilled or pan-fried, gnocchi becomes chewy and golden, perfect for mixing into salads or enjoying as a crispy appetizer. Serve it with grilled vegetables, bold dressings, or cheese crumbles. You can enjoy gnocchi warm, room temp, or cold depending on how you prepare it. This makes it a year-round ingredient with endless versatility.

Grilled Gnocchi Salad: 7 Powerful Reasons to Try It

Description

Grilled Gnocchi Salad brings smoky flavor, crispy texture, and vibrant veggies in one irresistible bowl. Perfect for summer meals and entertaining.

Ingredients

1 tablespoon kosher salt (for boiling water)
16 ounces gnocchi
10 tablespoons extra-virgin olive oil, divided
1 large zucchini, sliced into 1/2-inch rounds
1 large red onion, chopped into 1/2-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 ears of corn, shucked
2 scallions, thinly sliced
3 tablespoons grated Parmesan cheese
3 tablespoons fresh lemon juice
2 ounces crumbled goat cheese

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Instructions

Boil Gnocchi: In a medium pot of salted boiling water, cook the gnocchi until they float to the surface, about 2 minutes. Drain and toss with 2 tablespoons of olive oil. Let cool.
Prep the Grill: Heat a grill or grill pan over medium-high heat for about 5 minutes. In a large bowl, toss zucchini, onion, bell pepper with 3 tablespoons olive oil and 2 teaspoons kosher salt.
Grill Vegetables: Grill the vegetables and corn in batches, using skewers, foil, or a grill basket if needed. Cook until nicely charred, about 8 to 10 minutes. Transfer to a plate and slice the corn kernels off the cobs.
Grill Gnocchi: Grill gnocchi directly or using skewers or foil until they develop grill marks on at least one side, about 2 to 3 minutes.
Make Dressing: In a large bowl, whisk together scallions, Parmesan cheese, lemon juice, and the remaining 5 tablespoons of olive oil. Add grilled vegetables and gnocchi, then toss well to coat.
Serve: Top with crumbled goat cheese and serve warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Pasta and Grain Salads
Method: Grilling
Cuisine: American