Roasted Gnocchi Panzanella Salad

Recipe:

roasted gnocchi panzanella salad

PLANT-BASED

Total time: 35 mins
Serves: 2

It’s summer salad season, and this roasted gnocchi panzanella is a must-try. With roasted gnocchi, juicy tomatoes, hand torn basil, all tossed in a light vinaigrette, it’s simple, vibrant, and everything you need for the perfect summer salad.

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INGREDIENTS

For the roasted gnocchi:

• 1 pack of gnocchi 

• 2 tbsp olive oil

• 1 tsp garlic

• 1 tsp dried oregano

• Salt and pepper to taste

For the salad:

• 5 medium ripe tomatoes, chopped into chunks

• 1 cucumber, diced

• 1 small red onion, thinly sliced

• 1 pepper, chopped

• ¼ cup Kalamata olives

• ¼ cup fresh basil, torn

• 2 tbsp capers

For the dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tbsp maple syrup

• 1 clove garlic, minced

• Salt and pepper to taste

METHOD

Roast the gnocchi:

• Preheat your oven to 200°C.

• In a large bowl, toss the gnocchi with olive oil, garlic, oregano, salt, and pepper.

• Spread the gnocchi out on a baking sheet in a single layer. Roast for 20–25 minutes, or until golden and slightly crispy, tossing halfway through for even roasting.

Prepare the salad:

• While the gnocchi roasts, chop the tomatoes, cucumber, red onion, and red pepper. Place them into a large mixing bowl.

• Add the olives, capers, and torn basil leaves.

Make the dressing:

• In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until well combined.

Assemble the panzanella:

• Once the gnocchi is roasted and slightly cooled, add it to the vegetable mixture.

• Pour the dressing over the salad and toss gently until everything is well coated.

• Serve immediately.