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 |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 4615 mg | 201% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 39.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1243 mg | 96% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4397 mg | 94% | |
*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.
