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.
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!