Gnocchi Salad

Gnocchi Salad


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , ,

Yields or Serves:  

[Total: 3   Average: 5/5]


Gnocchi doesn’t have to be eaten warm to be enjoyed! This chilled version is a nice change from the ordinary. It makes a wonderful lunch or does well as an appetizer or as part of an antipasto plate.

  • Salad
  • 1 Pound Gnocchi (Cooked & Chilled)
  • 1 Cup Green Peas (Fresh Or Frozen)
  • 1/2 Cup Pitted Olives
  • 1 Green Bell Pepper (Seeded & Chopped)
  • 1/2 Cup Finely Chopped Red Onion
  • 1/2 Cup Chopped Fresh Basil
  • Dressing
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Tomato Paste
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  1. To make dressing, place all ingredients in glass jar and shake until well blended.
  2. Place chilled gnocchi onto serving platter. Drop peas into boiling water and cook 5 minutes until tender. Drain peas and allow to cool to room temperature. Combine gnocchi, peas, olives, green pepper, onions, and basil. Stir gently until well blended. Toss with dressing.
  3. Serve immediately or serve chilled.
  4. Serves 6
  5. Prep Time: 20 Minutes Cook Time: 5 Minutes Total Time: 25 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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