Crispy Gnocchi Salad Recipe
If you're looking for a different kind of salad, try these crispy gnocchi, golden brown on the outside and soft on the inside.
- 250 gr de ñoquis de papa, frescos o refrigerados
- 150 gr de tomates cherry
- 1/2 pepino
- 2 tazas de rúcula o mezcla de hojas verdes
- 1/4 taza de cebolla morada
- 60 gr de queso fresco o queso feta
- 1 1/2 cdas de aceite de oliva
- 1/2 cdita de ajo en polvo
- Sal al gusto
- Pimienta negra al gusto
- 1 cda de aceite de oliva
- 1 cda de jugo de limón
- 1 cdita de mostaza
- 1 cdita de miel
- 1/2 diente de ajo finamente picado
- Sal y pimienta al gusto
- Precalienta el horno a 220 °C.
- Coloca los ñoquis directamente en un recipiente y mézclalos con 1½ cucharadas de aceite de oliva, ajo en polvo, sal y pimienta. No es necesario hervirlos previamente.
- Extiende los ñoquis sobre una bandeja, procurando que queden separados para que se doren de manera uniforme.
- Hornea durante 20-25 minutos, removiéndolos a mitad de la cocción, hasta que estén dorados y crujientes por fuera.
- Mientras tanto, corta los tomates cherry por la mitad, el pepino en medias lunas y la cebolla morada en tiras finas.
- Para preparar el aderezo, mezcla el aceite de oliva, jugo de limón, mostaza, miel, ajo, sal y pimienta.
- Coloca la rúcula, los tomates, el pepino y la cebolla en un recipiente amplio.
- Añade los ñoquis crujientes cuando estén ligeramente tibios y agrega el queso fresco desmenuzado.
- Incorpora el aderezo y mezcla suavemente para no romper los ingredientes.
- Sirve inmediatamente para disfrutar el contraste entre los ñoquis calientes y crujientes y los vegetales frescos.
To make it you need potato gnocchi, fresh vegetables, leafy greens, cheese, and a homemade lemon and mustard dressing. It's an easy combination to prepare and perfect for a light lunch or a quick dinner.
How to prepare a crispy homemade gnocchi salad
- 2 people
- Easy
- 570 Kcal
- 250g of potato gnocchi, fresh or chilled
- 150g of cherry tomatoes
- 1/2 cucumber
- 2 cups of arugula or mixed greens
- 1/4 cup red onion
- 60g of fresh cheese or feta cheese
- 1 1/2 tbsp of olive oil
- 1/2 tsp garlic powder
- Salt to taste
- Black pepper to taste
For the dressing:
- 1 tbsp of olive oil
- 1 tbsp of lemon juice
- 1 tsp of mustard
- 1 tablespoon of honey
- 1/2 clove of garlic, finely chopped
- Salt and pepper to taste
- Preheat the oven to 220°C.
- Place the gnocchi directly in a bowl and mix them with 1 1/2 tablespoons of olive oil, garlic powder, salt, and pepper. There's no need to boil them beforehand.
- Spread the gnocchi on a tray, making sure they are separated so they brown evenly.
- Bake for 20-25 minutes, stirring halfway through cooking, until golden brown and crispy on the outside.
- Meanwhile, cut the cherry tomatoes in half, the cucumber into half-moons, and the red onion into thin strips.
- To prepare the dressing, mix the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper.
- Place the arugula, tomatoes, cucumber, and onion in a large bowl.
- Add the crispy gnocchi when they are slightly warm and add the crumbled fresh cheese.
- Add the dressing and mix gently so as not to break the ingredients.
- Serve immediately to enjoy the contrast between the hot, crispy gnocchi and the fresh vegetables.
Tips for making a delicious crispy gnocchi salad
- Do not boil the gnocchi before baking them; cooking them directly helps to achieve a more golden surface.
- You can make potato gnocchi at home.
- Arrange the gnocchi in a single layer to prevent them from steaming.
- Use a wide tray and, if possible, preheat it to promote browning.
- Stir the gnocchi halfway through cooking so that they become crispy on several sides.
- Keep an eye on the last few minutes because the time may change depending on the size of the gnocchi and the oven.
- Dry the vegetables well before adding them to avoid a watery salad.
- Add the arugula just before serving to preserve its texture.
- Wait a few minutes before mixing the gnocchi with the rest of the salad if you want them to retain their crispness.
- Incorporate the dressing gradually to control the amount and prevent the leaves from losing firmness.
- You can add nuts, pumpkin seeds or avocado if you want more texture and variety in the salad.
Can the gnocchi salad be prepared in advance?
You can prepare the gnocchi and vegetables separately. Ideally, mix them together and add the dressing just before eating to maintain the crispy texture.
What cheese can be used in a gnocchi salad?
Fresh cheese and feta are good options, although you can also use mozzarella, goat cheese or parmesan in small quantities.
Can crispy gnocchi salad be served as a main course?
Yes. To make it a more complete meal, you can add grilled chicken, tuna, chickpeas, boiled egg, or another source of protein.
How to prevent gnocchi from becoming soggy?
Don't overcrowd the tray; leave enough space between them and avoid mixing them with the dressing until serving time. It's also important that the oven is very hot.
How long do crispy gnocchi last?
Baked gnocchi can be kept refrigerated for 2-3 days, although they will lose some of their crispness. To restore it, you can reheat them in the oven or air fryer.
