Description
For the Gnocchi:
1 lb store-bought or homemade ricotta gnocchi
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Salad:
2 cups fresh arugula
1/2 cup cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/4 cup shaved Parmesan cheese
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the surface. Drain and set
aside.
Sauté the Gnocchi: Heat olive oil in a large skillet over medium heat. Add cooked gnocchi and sauté until golden brown and slightly crispy, about 3-4 minutes.
Season with salt and black pepper.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper.
Assemble the Salad: In a large bowl, combine arugula, cherry tomatoes, toasted pine nuts, and sautéed gnocchi. Drizzle with the lemon dressing and toss gently
to coat.
Serve & Garnish: Top with shaved Parmesan and serve immediately for a fresh and vibrant salad.
Enjoy this light and zesty gnocchi salad as a main course or a side dish!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your gnocchi are dry; pat homemade or store-bought ricotta gnocchi with a paper towel to remove excess moisture for better browning. When boiling, use a large pot of generously salted water—it should taste like the sea. Do not overcrowd the pot. Gnocchi are done the moment they float, usually within 2-3 minutes. For the sauté, use a large skillet and get the oil hot before adding the gnocchi. Let them sear undisturbed for 1-2 minutes to develop a golden, crispy crust before tossing. For the dressing, combine all ingredients in a jar, seal, and shake vigorously for quick, thorough emulsification.
Serving Suggestions
This versatile salad shines in multiple settings. Serve it warm as a satisfying vegetarian main course for lunch. For a summer dinner party, present it at room temperature as a substantial side dish alongside grilled chicken or fish. To make it heartier, add protein like shredded rotisserie chicken, chickpeas, or flaked salmon. For a picnic, pack the dressed greens and gnocchi separately and combine just before eating to prevent sogginess. Garnish with extra lemon wedges and a drizzle of high-quality olive oil at the table.
How-to Summary
In summary, this dish comes together in three key actions: Cook and pan-sear the gnocchi until golden. Whisk the bright lemon dressing. Gently combine the crispy gnocchi with peppery arugula, tomatoes, and pine nuts, then toss with the dressing and finish with Parmesan. The result is a 20-minute meal balancing warm, crispy textures with fresh, zesty flavors.
Frequently Asked Questions
Can I use a different type of gnocchi?
Yes, potato gnocchi work well. Note they are denser, so ensure they are fully cooked before sautéing to avoid a gummy texture.
How do I properly toast pine nuts?
Toast them in a dry skillet over medium-low heat for 3-5 minutes, shaking frequently, until fragrant and lightly golden. Watch closely as they burn easily.
Can I make this salad ahead of time?
You can prep components ahead, but assemble just before serving. Store cooked gnocchi, dressing, and salad ingredients separately in the fridge for up to a day.
What can I substitute for arugula?
Baby spinach, mixed greens, or massaged kale are excellent substitutes, though they will alter the salad’s characteristic peppery bite.
My gnocchi stuck to the pan while sautéing. How can I prevent this?
Ensure the oil is hot before adding gnocchi and don’t move them for the first minute to allow a crust to form. Using a non-stick skillet can also help.
Common Mistakes to Avoid
Avoid these pitfalls: Overcooking the gnocchi during boiling, which makes them mushy. Skipping the sauté step, which adds crucial texture and flavor. Dressing the salad too early, causing the arugula to wilt. Using bottled lemon juice instead of fresh, which lacks brightness. Forgetting to season the gnocchi after sautéing with salt and pepper.
Conclusion
This Ricotta Gnocchi Salad with Lemon Dressing is a celebration of simple, fresh ingredients coming together quickly for a impressive meal. The technique of sautéing the gnocchi transforms their texture, while the homemade dressing ties everything together with a vibrant, tangy note. It’s a foolproof recipe that is easily adaptable and guaranteed to become a go-to for busy weeknights or effortless entertaining. Enjoy the perfect bite of crispy gnocchi, fresh greens, and savory Parmesan.
