Prep time: PT-493557H26M54S
Cook time: 5 min
Total time: PT-493557H26M54S
Ingredients: 1 lb gnocchi; 1 cup tomatoes, roughly chopped; 1 cucumber, chopped; 1/2 red onion, thinly sliced; 1/2 cup pesto sauce (store-bought or homemade); Salt and pepper to taste; Fresh basil leaves, for garnish

Print Recipe

This cold gnocchi, tomato, and pesto salad is a refreshing and flavorful dish, perfect for casual meals or as a unique side dish at gatherings. This salad combines pillowy gnocchi with juicy tomatoes, crisp cucumber, and sharp red onion, all tossed in a vibrant pesto sauce.

The dish is then garnished with fresh basil leaves, adding a touch of freshness and color. It’s an excellent choice for those seeking a light yet satisfying meal that’s both easy to prepare and full of flavor. Let’s begin!

Prep Time: 20 minutes + 1 hour chill time
Cook Time: 5 minutes
Total Time: 25 minutes + chill time
Yield: 4 servings 1x

Ingredients

Units Scale

1 lb gnocchi
1 cup tomatoes, roughly chopped
1 cucumber, chopped
1/2 red onion, thinly sliced
1/2 cup pesto sauce (store-bought or homemade)
Salt and pepper to taste
Fresh basil leaves, for garnish

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Instructions

Cook Gnocchi (5 minutes): Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface, indicating they are done. Drain and rinse under cold water to cool them down.
Prepare Vegetables (10 minutes): While the gnocchi is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Combine Ingredients (5 minutes): In a large bowl, combine the cooled gnocchi, cherry tomatoes, cucumber, and red onion.
Add Pesto (5 minutes): Add the pesto sauce to the bowl with the gnocchi and vegetables. Toss gently to coat everything evenly. Season with salt and pepper to taste.
Chill (1 hour): Refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Garnish and Serve (2 minutes): Before serving, garnish the salad with fresh basil leaves

Notes

For the best gnocchi salad, make sure the gnocchi is not overcooked – it should be tender but still firm.

Using a homemade pesto can enhance the flavor, but a good quality store-bought pesto works well for convenience. The salad is best served cold, making it a refreshing option for quick meals.

This dish is versatile and can be customized with additional ingredients like olives, mozzarella balls, or grilled chicken for a protein boost. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 15g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 20mg

Pair this with...

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.