Gnocchi Salad

This Gnocchi Salad is a grain-free twist on pasta salad made with Trader Joe’s Cauliflower Gnocchi, fresh kale tossed with a fresh Dijon lemon vinaigrette. It’s  makes the perfect light and refreshing dinner for summer! Gluten-free, dairy-free, vegan and paleo-friendly.

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Ingredients you need

For the dressing

• Small shallot: Very finely chopped.
• Extra-virgin olive oil: Or avocado or any neutral oil.
• Coconut vinegar: Champagne vinegar, White Wine vinegar or fresh lemon juice work too.
• Dijon mustard
• Salt: Kosher or fine grain sea salt
• Black Pepper: We like to use freshly cracked black pepper.

For the salad

• Trader Joe’s Cauliflower gnocchi: You’ll need half a package. If you don’t have access to Trader Joe’s, you can sub with any gnocchi you prefer and cook according to package directions. 
• Kale: Washed, dried, stems removed and finely chopped
• Persian cucumbers: Thinly sliced.
• Avocado: Sliced,
• Roasted cashews: Or sub pecans.
• Sliced almonds: For some added crunch.
• Crumbled dairy-free (or regular) feta cheese: For garnish. Omit for paleo.
• Chopped chives, or to taste
• Fresh parsley: For garnish.
• Salt: Kosher or fine grain sea salt
• Black Pepper: We like to use freshly cracked black pepper.

How to make Gnocchi Salad

This cauliflower pasta salad couldn’t be easier to make! The gnocchi gets crispy on the skillet but if you prefer to leave your stove off in the summer, simply follow the instructions for our air fryer cauliflower gnocchi instead!

1. Make the dressing: Add all the ingredients for the dressing into a jar or medium bowl. Shake or whisk until combined. Set aside in the fridge until ready to serve.
2. Cook the cauliflower gnocchi: Add 1/2 tablespoon of avocado oil or olive oil to a skillet and place over high heat. Once the oil is hot, add the frozen cauliflower gnocchi to the pan, spreading in an even layer. Let it cook, undisturbed for about 2-3 minutes. Do not attempt to flip if the gnocchi is still sticking, that means they are not ready yet. Once ready, flip and let them continue cooking for another 5-8 minutes until they are golden brown and crisp on the outside (they should still be soft on the inside).
3. Cut the vegetables: While the gnocchi is cooking, prepare the vegetables for the salad by chopping the kale, cucumber, avocado and chives and add them to a large salad bowl / serving bowl.
   
4. Assemble the salad: Once the gnocchi is done, add to the salad along with the feta, cashews, and almonds. Pour the dressing over the salad and gently toss. Season with salt and freshly cracked black pepper.
5. Garnish and serve: Top with chopped fresh parsley, more cashews, almonds and cheese and serve immediately.

More healthy salad recipes: 

Mediterranean Salad

Green Goddess Salad

5 from 1 vote

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Gnocchi Salad

Prep Time

18 mins

Cook Time

10 mins

 

This Gnocchi Salad is a grain-free twist on pasta salad made with Trader Joe's Cauliflower Gnocchi, fresh kale tossed with a fresh Dijon lemon vinaigrette. It's  makes the perfect light and refreshing dinner for summer! Gluten-free, dairy-free, vegan and paleo-friendly.

Course: Lunch, Salad

Cuisine: American

Keyword: cauliflower gnocchi, cauliflower gnocchi salad, cauliflowr gnocchi, kale salad

Servings: 2 servings

Author: Kelly

Ingredients

For the dressing

• 1 small shallot very finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons coconut vinegar . You can also sub with Champagne vinegar, White Wine vinegar or fresh lemon juice
• 1/2 tablespoon Dijon mustard
• Kosher / fine grain sea salt and freshly cracked black pepper to taste

For the salad

• 1/2 package Trader Joe’s Cauliflower gnocchi , if you don't have access to Trader Joe's, you can sub with any gnocchi and cook according to package directions.
• 1 large bunch of kale washed, dried, stems removed and finely chopped
• 2 Persian cucumbers thinly sliced
• 1 avocado sliced
• 1 tablespoon roasted cashews + more for garnish
• 1 tablespoon sliced almonds + more for garnish
• 2 tablespoons crumbled feta cheese , dairy-free or regular + more for serving, optional for garnish. Omit for paleo
• 1/2 tablespoon chopped chives or to taste
• Fresh parsley for garnish
• Kosher salt and freshly cracked pepper

Instructions

For the dressing

1. Add all the ingredients for the dressing into a jar or medium bowl. Shake or whisk until combined. Set aside in the fridge until ready to serve.

   

For the salad

1. Add 1/2 tablespoon of avocado oil or olive oil to a skillet and place over high heat.

   Once the oil is hot, add the frozen cauliflower gnocchi to the pan, spreading in an even layer. Let it cook, undisturbed for about 2-3 minutes. Do not attempt to flip if the gnocchi is still sticking, that means they are not ready yet. Once ready, flip and let them continue cooking for another 5-8 minutes until they are golden brown and crisp on the outside (they should still be soft on the inside). If you prefer to cook your cauliflower gnocchi in the air fryer, follow the instructions HERE.

   
2. While the gnocchi is cooking, prepare the vegetables for the salad by chopping the kale, cucumber, avocado and chives and add them to a large salad bowl / serving bowl.
   

3. Once the gnocchi is done, add to the salad along with the feta, cashews, and almonds. Pour the dressing over the salad and gently toss. Season with salt and freshly cracked black pepper.

   Top with chopped fresh parsley, more cashews, almonds and cheese and serve immediately.

   

Nutrition Facts

Gnocchi Salad

Amount Per Serving (1 serving)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.