• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Dairy Free, Pasta, Recipes, Salads + Soups, Special Diets, Vegetarian · July 9, 2022

Crispy Gnocchi & Cucumber Salad

Jump to Recipe Print Recipe

This recipe came about because I was seeing pasta salads and potato salads everywhere, and all I could think about was – why not a crispy gnocchi & cucumber salad?

It might seem ridiculous, but the bright crunchiness from the vegetables perfectly pairs with a fluffy, crispy, slightly sweet gnocchi. Plus I know I made my gnocchi from scratch, but you can easily get some gnocchi from the store, and this recipe turns into a simple 15-minute meal!

This recipe is the epitome of comfort food meets fresh, and I know it’s not your typical salad, but it’s so fun to make, equally fun to eat and something that I definitely deemed blog-worthy. Because who needs pasta and potato salad when you can make a hybrid of both?

Table of contents

  • Ingredients for this crispy gnocchi salad
  • How to make this crispy gnocchi & cucumber salad
  • Looking to make your own gnocchi for this?
  • Looking for other simple meal-salads?

Ingredients for this crispy gnocchi salad

8 ounces gnocchi of choice, I recommend the sweet potato gnocchi recipe on this blog!
3 Persian cucumbers
1/2 pound snap peas
1 lemon for zest and juice
3 cloves of garlic
1 large handful mint
1 large handful basil
1/2 tsp red pepper flakes
Salt and pepper to taste
Olive oil to taste
White wine vinegar to taste
1/4 cup vegan feta or cashew cheese, optional

How to make this crispy gnocchi & cucumber salad

First, let’s start with the whole gnocchi process. Begin by preheating the oven to 425F.
Boil your gnocchi as directed. Then line a large baking sheet with parchment paper. Spread the gnocchi out evenly and drizzle with a bit of olive oil. Season with salt and toss.
Add the gnocchi to the oven and bake for 15-20 minutes, or until the gnocchi is crisp and golden brown. Set aside.

While the gnocchi is crisping, prepare the salad portion. Quarter and chop the cucumbers. Shell the snap peas and cut the shells on a diagonal, making small slivered pieces. Add these to a bowl. Zest the lemon into the bowl, then squeeze in the juice. Grate in the three cloves of garlic.
Next, finely chop the basil and the mint. The finer the better, since it will help the herbs release their natural aromatics and flavor! Add this to the bowl.
Season with salt, black pepper, red pepper flakes and add a generous glug of olive oil. Stir and taste and add vinegar, more salt and pepper and olive oil as needed.

Toss the gnocchi into the salad and stir again. At this time all of the vegetables and gnocchi should be well coated in herbs and olive oil.


Serve on a plate with either a dollop of cashew cheese or a sprinkle of feta. Crack on more black pepper and serve!

Looking to make your own gnocchi for this?

I got you – luckily I just wrote out a full recipe here. You can also check out my (old old old) recipe for cauliflower gnocchi here.

Looking for other simple meal-salads?

They are my favorite thing to make! Here are a few greatest-hits from the blog:

Summer Shishito Pepper Salad
Raw corn, bright flavors and quickly sautéed shishito peppers make this salad one of my summer favorites. It's slightly spicy, earthy from the walnuts and so filling. Proving once and again that an amazing salad doesn't always start with lettuce.
Check out this recipe
Chimichurri Beans
There's a reason you don't mess with a classic. Chimichurri is one of my favorite condiments, but it becomes that much better when you make it into a bowl. Beans add protein and substance, giving you a super simple but flavor packed lunch or dinner.
Check out this recipe
Za’atar Butter Bean Salad
I can only describe this salad as an amalgamation of colors and flavors that I love, with a hit of za'atar that keeps everything together. It's a perfect summer salad. Use ripe and juicy cherry tomatoes, preferably as red as you can get them, and let the butter beans and pickled red onions bring the whole salad up another level. Parsley is there for some *greenage* but I wouldn't be mad at you if you also wanted to throw a little lettuce in the mix!
Check out this recipe

And that’s it for this gnocchi salad recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Crispy Gnocchi & Cucumber Salad

You've heard of pasta salad, you've heard of potato salad – but now, it's time for gnocchi salad. Sometimes I want that filling, comforting bite of crispy gnocchi, but I also want it balanced with the wholesome and refreshing crunch of some vegetables. This salad is the best of both worlds.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Course: Main Course
Cuisine: American, Fusion, Italian
Keyword: cucumber, gnocchi, salad
Servings: 4 servings

Ingredients

  • 8 ounces gnocchi of choice I recommend the sweet potato gnocchi recipe on this blog!
  • 3 Persian cucumbers
  • 1/2 pound snap peas
  • 1 lemon for zest and juice
  • 3 cloves of garlic
  • 1 large handful mint
  • 1 large handful basil
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • Olive oil to taste
  • White wine vinegar to taste
  • 1/4 cup vegan feta or cashew cheese

Instructions

  • Preheat the oven to 425F.
  • Boil your gnocchi as directed. Then line a large baking sheet with parchment paper. Spread the gnocchi out evenly and drizzle with a bit of olive oil. Season with salt and toss.
  • Add the gnocchi to the oven and bake for 15-20 minutes, or until the gnocchi is crisp and golden brown. Set aside.
  • While the gnocchi is crisping, prepare the salad portion. Quarter and chop the cucumbers. Shell the snap peas and cut the shells on a diagonal, making small slivered pieces. Add these to a bowl. Zest the lemon into the bowl, then squeeze in the juice. Grate in the three cloves of garlic.
  • Next, finely chop the basil and the mint. The finer the better, since it will help the herbs release their natural aromatics and flavor! Add this to the bowl.
  • Season with salt, black pepper, red pepper flakes and add a generous glug of olive oil. Stir and taste and add vinegar, more salt and pepper and olive oil as needed.
  • Toss the gnocchi into the salad and stir again. At this time all of the vegetables and gnocchi should be well coated in herbs and olive oil.
  • Serve on a plate with either a dollop of cashew cheese or a sprinkle of feta. Crack on more black pepper and serve!

Posted In: Dairy Free, Pasta, Recipes, Salads + Soups, Special Diets, Vegetarian

You’ll Also Love

Corn Chowder with Mussels
Roasted Brussels Sprouts & Mushroom Broth Barley
Blended Apple Cinnamon OatsBlended Apple Cinnamon Oats

Reader Interactions

Comments

  1. Selena says

    July 17, 2022 at 1:29 pm

    I made this as a tester last night for a dinner party I’m having later in the week, and I’ve never made gnocchi before and it was so easy!! And the salad and gnocchi together were fantastic with vegan ricotta. I would like to ask though if you would recommend any other veggies to add to the salad? I think it’s wonderful as is but I’m hoping to maybe make this the main dish. Thank you for creating this!

  2. Rachael says

    July 22, 2022 at 2:01 am

    Wow, yeah. Will be making this again.

  3. Rachael says

    July 22, 2022 at 2:03 am

    I made the gnocchi from scratch too— major dub!

Next Post >

Homemade Sweet Potato Gnocchi

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Broken Plane Cocktail

  • Radio Bakery Sourdough Focaccia

  • Avocado Chickpea Salad with Tzatziki-Style Dressing

  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Homemade Butter

Latest on Instagram

Grilled corn with Smoky Sesame Hot Honey and @athe Grilled corn with Smoky Sesame Hot Honey and @athenosfeta chunks, my favorite summer side to serve right now #AthenosPartner

The salty Athenos Feta Chunk just proves that #FoodNeedsFeta because this corn would feel a little naked without it. While the sesame hot honey is one of my favorite things, it needs a little saltiness from the feta to make it sing. Sweet corn, salty feta, hot honey - work so well together.

Athenos Fets chunks are some of my favorite cheese to purchase, it’s so versatile and can really be a topper for anything. You can find it in your grocery store and I hope this recipe makes it to one of your summer parties! 

#FoodNeedsFeta

https://justinesnacks.com/grilled-corn-with-sesame-hot-honey-feta/
same sentence, different font https://justinesnac same sentence, different font

https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#focaccia #sourdoughfocaccia
Zucchini girl summer, meet smoky tomato quinoa 🤝

https://justinesnacks.com/smoky-tomato-quinoa-with-tilapia/
had @radiobakerynyc focaccia months ago, fell in l had @radiobakerynyc focaccia months ago, fell in love, spent five weeks reverse engineering it, bought the exact pan they use, and yes I’ll get a microphone. 

Full recipe at: https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#sourdoughfocaccia
I love how I wait until it’s very hot outside to I love how I wait until it’s very hot outside to upload this, but tteokbokki is a year round food!!

https://justinesnacks.com/summer-tomato-tteokbokki/

Also one correction note** tteok means rice cakes and tteokbokki is the simmered version I believe!
I like it when salads just look like gigantic dips I like it when salads just look like gigantic dips

https://justinesnacks.com/avocado-chickpea-salad-with-tzatziki-style-dressing/

#cookingforone
justine_gardens How we built it, what we’re gr justine_gardens 

How we built it, what we’re growing, exactly what to say at Home Depot to get your lumber (lol), + the infamous garden clogs will all be in the blog and newsletter tomorrow! 

#citygarden #raisedgardenbeds
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue