Description
This vibrant Gnocchi Salad with Lemon Vinaigrette combines pan-fried golden gnocchi with peppery arugula, fresh basil, juicy cherry tomatoes, and creamy avocado chunks. Tossed in a zesty lemon vinaigrette and optionally sprinkled with vegan Parmesan, this dish makes a refreshing vegan-friendly side or a light main course perfect for warm weather or anytime you crave a bright, flavorful salad.
Ingredients
Salad
- 2 tablespoons olive oil
- 1 (16 ounce/454 gram) package shelf-stable potato gnocchi
- 4 ounces arugula
- 1 cup fresh basil leaves, roughly chopped
- 2 cups cherry tomatoes, halved
- 1 medium avocado, diced
- 4 tablespoons vegan Parmesan cheese (optional)
- Salt and pepper, to taste
Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped shallot
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon salt or to taste
Instructions
- Pan-Fry the Gnocchi: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the gnocchi in an even layer and cook for about 5 minutes on each side until they turn golden brown and slightly crispy. Remove the gnocchi and transfer to a plate to cool.
- Prepare the Dressing: While the gnocchi cools, combine extra virgin olive oil, lemon juice, lemon zest, finely chopped shallot, minced garlic, Dijon mustard, and salt in a mason jar or small container with a lid. Shake vigorously until all ingredients are well mixed. Taste and adjust seasoning as needed.
- Assemble the Salad: In a large bowl, add arugula, roughly chopped basil leaves, halved cherry tomatoes, and diced avocado. Add the cooled pan-fried gnocchi to the bowl.
- Toss and Serve: Drizzle the salad generously with the lemon vinaigrette dressing, sprinkle with vegan Parmesan cheese if using, and season with salt and pepper to taste. Toss everything together to ensure even coating and distribution of flavors. Serve immediately for best freshness and texture.
Notes
- Allow the gnocchi to cool slightly after pan-frying to prevent the avocado from browning and to keep the salad from becoming soggy.
- Adjust the amount of dressing according to your preference. Start with less and add more if needed to keep the salad light.
- For an extra protein boost, you can add chickpeas or your favorite plant-based protein.
- This salad is best served fresh but can be refrigerated for up to one day; toss again before serving.
