Description
Crispy grilled gnocchi tossed with fresh arugula, cherry tomatoes, mozzarella, and a bright balsamic lemon dressing. A vibrant and satisfying salad perfect for any season.
Ingredients
Scale
- 500 grams potato gnocchi
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- 1 small red onion, thinly sliced
- 1 cup fresh mozzarella balls
- 2 tablespoons fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet or grill pan over medium heat and add 1 tablespoon olive oil.
- Whisk together balsamic vinegar, lemon juice, honey, remaining 1 tablespoon olive oil, salt, and black pepper in a small bowl.
- Add gnocchi to the hot pan in a single layer without overcrowding.
- Cook for 8 to 10 minutes, turning occasionally, until golden and crisp on all sides. Transfer to a large bowl.
- Add cherry tomatoes, arugula, red onion, mozzarella balls, and basil to the warm gnocchi.
- Pour dressing over the salad and toss gently to combine.
- Taste, adjust seasoning if needed, and serve immediately.
Notes
- Cook gnocchi in batches if needed to ensure crispiness.
- Add arugula just before serving to keep it fresh and vibrant.
- Store dressing separately if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
Keywords: grilled gnocchi salad, crispy gnocchi, vegetarian salad, Italian inspired salad
