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If you’re craving a salad that’s bursting with fresh flavors and textures, the Gnocchi Salad with Lemon Vinaigrette Recipe is your next go-to. This vibrant dish combines pan-fried potato gnocchi that are perfectly golden and tender, peppery arugula, juicy cherry tomatoes, creamy avocado, and a zingy lemon vinaigrette that ties everything together beautifully. Whether you’re looking for a light yet satisfying side or a show-stopping vegan main, this salad delivers sunshine on a plate that’s as pleasing to the eye as it is to your taste buds.

Ingredients You’ll Need

An overhead view of golden brown gnocchi cooking in a black cast iron pan, each gnocchi piece plump with visible light grill marks and a soft, pillowy texture; a wooden spoon with a round shallow head resting on the pan’s edge, with the scene set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, yet essential ingredients sets the stage for creating a salad that sings with flavor and texture. Each component plays a special role, from the soft gnocchi to the crisp greens and zesty dressing, making this dish a harmonious bowl of deliciousness.

Olive oil: For perfectly crisping the gnocchi golden brown without sticking.
Shelf-stable potato gnocchi: The tender base that becomes delightfully crispy when pan-fried.
Arugula: Adds a peppery bite and bright green color contrast.
Fresh basil leaves: Provides aromatic herbaceous notes that lift the salad.
Cherry tomatoes: Bursting with juicy sweetness and vibrant red pops.
Avocado: Creamy chunks balance the tang and add luscious texture.
Vegan Parmesan cheese (optional): For a subtle savory richness that rounds out the flavors.
Salt and pepper: Essential for seasoning to your taste and enhancing all ingredients.
Extra virgin olive oil (for dressing): Creates a smooth, fruity base for the sauce.
Lemon juice: Brings bright acidity and fresh citrus zing to the vinaigrette.
Lemon zest: Intensifies the lemony notes for a refreshing punch.
Shallot: Adds delicate sharpness and subtle sweetness in the dressing.
Garlic clove: Gives a fragrant depth without overpowering the salad.
Dijon mustard: Provides a creamy texture and mild tang that emulsifies the vinaigrette beautifully.

How to Make Gnocchi Salad with Lemon Vinaigrette Recipe

Step 1: Pan-Fry the Gnocchi

Start by heating 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the gnocchi in a single layer. Resist the urge to stir right away — let them cook undisturbed for about 5 minutes to develop a golden crust. Then gently flip each piece and cook the other side for another 5 minutes until they’re crisp and beautifully browned. This step transforms soft gnocchi into little pillows with satisfying crunch that’s absolutely delightful in the salad.

Step 2: Whip Up the Lemon Vinaigrette

While the gnocchi cools, combine ⅓ cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon finely chopped shallot, 1 minced garlic clove, 1 teaspoon Dijon mustard, and ½ teaspoon salt in a mason jar or small container. Secure the lid and shake vigorously until the dressing is fully emulsified and glossy. This vinaigrette is the soul of the dish — its bright citrus tang and subtle sharpness tie all the salad elements harmoniously together.

Step 3: Assemble the Salad

In a spacious bowl, toss together 4 ounces of peppery arugula, 1 cup roughly chopped fresh basil, 2 cups halved cherry tomatoes, and 1 diced medium avocado. Once the gnocchi have cooled enough to handle, add them to the bowl. Pour over as much lemon vinaigrette as you like, and if you’re using, sprinkle 4 tablespoons of vegan Parmesan cheese on top. Season with salt and pepper to taste, then gently toss everything until the salad is evenly coated and bursting with color.

Step 4: Serve and Enjoy

Your Gnocchi Salad with Lemon Vinaigrette Recipe is now ready to impress. The vibrant colors, the medley of textures, and the bright, zesty dressing make every bite an absolute joy. Serve immediately for the best flavor and freshness.

How to Serve Gnocchi Salad with Lemon Vinaigrette Recipe

The image shows a salad in a white bowl filled with bright green arugula leaves as the base layer. Scattered on top are small, round yellow gnocchi pieces and halved red cherry tomatoes. Small bits of grated cheese are sprinkled unevenly over everything. In the background, there is a jar with yellow dressing and a wooden spoon resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salad further, consider topping it with toasted pine nuts or slivered almonds for added crunch. Fresh basil leaves or a few lemon zest curls can also add a fragrant, fresh flourish that delights both the eyes and palate.

Side Dishes

This salad pairs wonderfully with grilled vegetables or a crunchy baguette brushed with garlic oil. It also makes a fresh counterpoint to heartier mains like roasted tofu or Mediterranean-style grilled chickpeas.

Creative Ways to Present

Try serving the gnocchi salad in individual mason jars for a picnic or party, layering the arugula and basil at the bottom, then gnocchi, tomatoes, and avocado, with vinaigrette drizzled on top just before eating. Alternatively, present it on a large platter, garnished artfully with basil leaves and lemon wedges for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to prevent the greens from wilting. For best texture, add the avocado and dressing just before serving leftovers.

Freezing

This salad doesn’t freeze well because of the fresh greens and avocado, which can become mushy. However, you can keep leftover cooked gnocchi frozen and fresh to pan-fry again later for another quick meal.

Reheating

If you want to enjoy leftovers warm, gently reheat the gnocchi alone in a skillet with a bit of olive oil to restore their crispness. Reassemble the salad with fresh greens and dressing after reheating to keep everything tasting fresh and bright.

FAQs

Can I use fresh gnocchi instead of shelf-stable?

Absolutely! Fresh gnocchi can be used, but be extra gentle when pan-frying to avoid breaking them apart. Keep the heat medium to give them time to crisp without burning.

Is this salad vegan?

Yes, the Gnocchi Salad with Lemon Vinaigrette Recipe is naturally vegan, especially when you use vegan Parmesan or omit cheese altogether. The dressing ingredients are all plant-based as well.

How can I make this salad gluten-free?

Choose gluten-free gnocchi made from potatoes without added wheat flour. Always check labels to ensure the gnocchi you pick suits your dietary needs.

Can I add protein to make it a full meal?

Definitely! Chickpeas, grilled tofu, or crispy tempeh all make excellent protein additions that complement the salad’s flavors and keep it vegan-friendly.

What’s the best way to balance the lemon vinaigrette’s acidity?

Adjust the lemon juice and zest gradually, tasting as you go. Adding a small pinch of sugar or a drizzle of maple syrup can help mellow sharp acidity if it feels too bright.

Final Thoughts

This Gnocchi Salad with Lemon Vinaigrette Recipe is one of those recipes you’ll find yourself coming back to again and again. It’s fresh, vibrant, and easy to pull together, yet impressive enough to wow guests or brighten a casual family dinner. Give it a try and discover how a few simple ingredients, brought together with love and a zesty dressing, create something truly special on your table.

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Gnocchi Salad with Lemon Vinaigrette Recipe

Ingredients You’ll Need