Gnocchi Salad with Dried Tomatoes

Gnocchi salad with dried tomatoes and spinach is my favorite quick dinner fix that never fails to impress guests or satisfy a comfort food craving. Each bite blends pillowy gnocchi with tangy sun-dried tomatoes and tender greens, making it both hearty and fresh. I love how this dish brings Italian flavors together in a salad that works for both warm and cool days.

My family first tried this after a busy workday when I needed something fast and filling. Now it is our go-to for last-minute meals and special occasions.

Ingredients

• Gnocchi: makes a tender and satisfying base. Look for ones that are soft and fresh for best texture
• Sun dried tomatoes: add layers of sweet and tangy flavor. Oil-packed varieties give extra richness but the dried kind rehydrated is great for a more intense taste
• Spinach: gives the dish a fresh color and light, earthy flavor. Pick crisp leaves without any wilting for the best result
• Olive oil: brings everything together with smooth richness. Extra virgin olive oil is what I always reach for to highlight the Mediterranean feeling
• Garlic: sharpens the flavors and gives depth. Fresh minced garlic works best as it is more aromatic
• Parmesan cheese: offers a nutty and savory finish. Use freshly grated cheese for a melt-in-the-mouth effect and more flavor punch

Step-by-Step Instructions

Cook the Gnocchi:

Bring a big pot of salted water to a rolling boil. Drop in the gnocchi gently so they do not stick together. Let them cook until they float to the top which usually takes two or three minutes. Watch closely as overcooking makes them mushy. Drain quickly and toss lightly with a tiny splash of olive oil so they do not clump

Prepare the Sun Dried Tomatoes:

If your sun dried tomatoes come in oil drain them well and pat dry with paper towels to avoid extra grease. Cut them into thin strips for even mixing. If using dry tomatoes soak them in hot water until plump before slicing

Sauté the Garlic:

Place a large skillet on medium heat and add enough olive oil to just cover the base. Once warm but not smoking drop in the minced garlic. Stir gently for a minute or two until the garlic turns soft and golden but not browned

Combine Ingredients:

Add the sliced sun dried tomatoes straight into the skillet with the garlic. Stir together for a couple of minutes until their aroma releases. Pour in the drained hot gnocchi and gently toss everything so each piece gets coated in the oil and seasonings

Add Spinach:

Add the spinach all at once. Stir and fold the leaves in. The heat from the skillet will quickly wilt the spinach making it tender and bright green. Aim to keep the greens just wilted not soggy which only takes a short minute or so

Season and Serve:

Taste and add salt or pepper if needed for your liking. Move the salad to a serving dish while still slightly warm. Shower with fresh grated Parmesan cheese over the top. For a finishing touch sprinkle pine nuts if you want a nutty crunch

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One of my favorite details is using rich sun dried tomatoes because they remind me of summer days in my grandmother’s kitchen slicing tomatoes from her garden before drying them in the sun. That burst of flavor outshines any store-bought version and takes me back every time I make this dish

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. To keep gnocchi from getting gummy let it cool to room temperature before covering. Reheat gently in a skillet over low heat with a splash of olive oil or enjoy straight from the fridge as a cold salad

Ingredient Substitutions

Swap fresh spinach with arugula or baby kale for a peppery or heartier leaf. Vegan eaters can use nutritional yeast or a plant-based cheese in place of Parmesan. Sundried tomatoes can be traded for roasted red peppers for a milder twist. If you dislike pine nuts try toasted almonds or skip the nuts entirely

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Serving Suggestions

Serve this salad with grilled chicken or flaky salmon for extra protein. It pairs well with other Mediterranean favorites like antipasto platters or a simple lemony soup. For a dinner party try presenting it alongside crusty Garlic Parmesan Bread or a plate of olives and marinated artichokes

Cultural Context

Gnocchi has its roots deep in Italian history going all the way back to Roman times and evolving with the arrival of potatoes much later. This salad spins tradition into something modern and lighter without losing the comfort of Old World flavors. It reflects the Italian spirit of adapting with the seasons and making humble ingredients shine

I have learned that keeping the salad just warm not hot gives the best texture and preserves the color of the spinach

Frequently Asked Questions About Recipes

→ What type of gnocchi is best for salad preparations?

Potato gnocchi works well due to its soft, pillowy texture, but store-bought or homemade varieties can be used depending on preference.

→ How should sun-dried tomatoes be prepared for this dish?

If packed in oil, simply drain and slice. For dried varieties, soak briefly in hot water before chopping to soften the texture.

→ Can spinach be substituted with other greens?

Yes, arugula, baby kale, or mixed salad greens can be used for a similar fresh flavor and color.

→ Is it best to serve this salad warm or chilled?

It can be served warm just after preparation, or at room temperature. Chilling is also an option, though flavors are best when slightly warm.

→ What dressing complements gnocchi salads?

Simple olive oil, lemon juice, balsamic glaze, or a basil pesto drizzle work well for enhancing the dish’s Mediterranean notes.

→ How do I add protein to this dish?

Grilled chicken, shrimp, chickpeas, or marinated tofu are excellent additions for extra protein.