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Greek-style gnocchi salad recipe

44 ratings

Try a new twist on potato salad with pillowy gnocchi, and combine it with the ingredients from a classic Greek salad for a colourful vegetarian dinner recipe that's ready in under 30 minutes. With olives, tomatoes and crumbly feta, this gnocchi recipe is packed with fresh flavours, perfect for al fresco summer dinners. See method

Serves 4
15 mins to prepare and 10 mins to cook
371 calories / serving
Vegetarian

Ingredients

500g pack gnocchi
2 tbsp olive oil
1 large garlic clove, finely chopped
1 Suntrail Farms lemon, zested and juiced
15g fresh basil, stalks chopped, leaves shredded
80g pitted black olives (from a 330g jar), drained and sliced
250g pack Nightingale Farms cherry tomatoes, halved
1 cucumber portion, sliced into half moons
½ red onion, very finely sliced
150g Greek-style salad cheese, diced

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1555kj
371kcal 19%
Fat
17g 24%
Saturates
7g 34%
Sugars
5g 5%
Salt
2.1g 36%

of the reference intake
Carbohydrate 41.9g Protein 11.4g Fibre 3.9g

Method

Boil the gnocchi in a large pan of water for 3 mins. Drain well, then pat dry with kitchen paper. Heat ½ tbsp oil in a large frying pan over a high heat. Add half the gnocchi (it may spatter a little) and stir-fry for 4-5 mins until golden. Transfer to a plate with a slotted spoon, then repeat with the remaining gnocchi.
Return the pan to a low heat and add the remaining oil. Add the garlic, lemon zest and chopped basil stalks and cook for 1-2 mins until fragrant but not coloured; remove from the heat. Add the lemon juice and season with pepper, then whisk with a fork to combine.
Return the gnocchi to the pan, toss to coat, then tip into a large bowl. Add the olives, tomatoes, cucumber, onion and cheese. Toss gently to mix, then top with shredded basil leaves to serve.

See more Vegetarian recipes