Warm Gnocchi Salad
Elevate your salad game with this irresistible Warm Gnocchi Salad, a vibrant medley of crispy golden potato gnocchi, oven-roasted vegetables, and fresh baby spinach, all tossed in a tangy balsamic Dijon dressing. Bursting with the natural sweetness of caramelized cherry tomatoes and red bell peppers, and topped with a sprinkle of freshly grated Parmesan and fragrant basil leaves, this recipe strikes the perfect balance between comfort and freshness. Ready in just 35 minutes, this wholesome dish is ideal as a hearty lunch or a satisfying dinner. Whether you're hosting guests or enjoying a cozy meal at home, this warm, nutrient-packed gnocchi salad is sure to impress. Perfect for fans of savory roasted vegetables and those seeking a flavorful twist on traditional salad recipes!
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Recipe Information
Ingredients
- 500 grams potato gnocchi
- 250 grams cherry tomatoes
- 1 zucchini
- 1 red bell pepper
- 1 red onion
- 100 grams baby spinach leaves
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 30 grams parmesan cheese
- 10 fresh basil leaves
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 200°C (400°F).
Prepare the vegetables: halve the cherry tomatoes, dice the zucchini, red bell pepper, and red onion into bite-sized pieces.
Spread the chopped zucchini, bell pepper, and red onion on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and black pepper, and toss to coat. Roast in the oven for 15-20 minutes, stirring halfway through, until softened and slightly caramelized.
While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the potato gnocchi in a single layer and cook for 5-7 minutes, stirring occasionally, until golden and crispy on the edges. Remove from heat and set aside.
Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning if needed.
In a large mixing bowl, combine the roasted vegetables, cooked gnocchi, and baby spinach leaves. Drizzle the dressing over the top and gently toss to combine.
Transfer the warm gnocchi salad to a serving platter or individual plates. Garnish with freshly grated parmesan cheese and torn basil leaves.
Serve warm and enjoy!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
