Serves: 4 | Time: 30 min
Gnocchi salad combines pan-crisped gnocchi and oven-roasted broccoli with marinated cherry tomatoes, shallot, and garlic, finished with mini mozzarella balls and arugula. The broccoli and gnocchi go in warm, which lightly wilts the arugula and softens the mozzarella. The vegetarian base holds up well at a barbecue or buffet – meat-eaters can add salami, roasted chicken, or olives to their own plates.
Ingredients
- 1 lb (450 g) broccoli, cut into florets
- 2 Tbsp olive oil, for the broccoli
- 1 shallot, thinly sliced
- 2 cups (300 g) cherry tomatoes, halved
- 2 garlic cloves, minced
- 3 Tbsp extra-virgin olive oil, for the marinade
- 2 Tbsp white balsamic vinegar
- 1 Tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 package (about 1 lb / 500 g) potato gnocchi
- 2 Tbsp olive oil, for the gnocchi
- 1½ cups (about 8 oz / 225 g) mini mozzarella balls, drained
- 2 cups (40 g) arugula
- Optional: salami slivers or roasted chicken, and/or olives
Preparation
Roast the broccoli. Toss the broccoli florets in a bowl with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 8 to 10 minutes, until the tops are lightly browned and the stalks are tender but still al dente.
Marinate the tomatoes. In a large bowl, combine the sliced shallot, cherry tomatoes, and minced garlic with 3 tablespoons extra-virgin olive oil, the white balsamic vinegar, red wine vinegar, oregano, salt, and pepper. Set aside to marinate.
Add the broccoli. Add the roasted broccoli florets to the marinated tomato mixture and toss to combine.
Crisp the gnocchi. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the gnocchi and cook, turning occasionally, until golden and crisp on the outside. Add to the salad while still warm.
Add mozzarella and arugula. Fold in the mozzarella balls and arugula. The warmth of the broccoli and gnocchi will lightly wilt the arugula and soften the mozzarella.
Finish and serve. If using, top with salami slivers, roasted chicken, and/or olives. Serve warm or at room temperature.
Notes
Broccoli: Roast only until al dente. Florets cooked past that turn soft and break apart once they are tossed with the marinade.
Gnocchi: Pan-fry rather than boil so they stay firm and crisp. Add them warm rather than hot, so they don’t melt the mozzarella too far.
Make it a meal: Salami slivers or roasted chicken turn the salad into a main. Keeping the meat on the side lets vegetarians and meat-eaters serve themselves – useful for a barbecue or buffet.
Serving: Best served warm or at room temperature. It does not hold well once fully chilled.
