Ingredients

For the Salad

• 1 pound (450g) shelf-stable potato gnocchi
• 2 tablespoons olive oil
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls
• ¼ cup thinly sliced red onion
• ¼ cup fresh basil leaves, torn
• 2 tablespoons chopped fresh parsley
• 2 cups baby arugula or mixed greens

For the Lemon Herb Vinaigrette

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Optional Garnishes

• Freshly grated Parmesan cheese
• Toasted pine nuts
• Crushed red pepper flakes
• Lemon zest
• Extra basil leaves

Instructions

Step 1: Prepare the Gnocchi

Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions until they float to the surface, usually 2–3 minutes.

Drain well and let the gnocchi cool slightly. Toss with 1 tablespoon of olive oil to prevent sticking.

Step 2: Prepare the Vegetables

Brush the zucchini slices and bell pepper pieces with the remaining olive oil.

Preheat a grill or grill pan to medium-high heat.

Grill the zucchini and bell peppers for 3–5 minutes per side until tender with light char marks. Remove from the grill and cut the peppers into bite-sized strips.

Step 3: Grill the Gnocchi

Place the cooked gnocchi in a grill basket or on a lightly greased grill pan.

Grill for 5–7 minutes, turning occasionally, until the gnocchi develop golden brown edges and light grill marks while remaining soft inside.

Remove from the grill and allow them to cool slightly.

Step 4: Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, salt, and black pepper until smooth and well combined.

Taste and adjust the seasoning if needed.

Step 5: Assemble the Salad

In a large serving bowl, combine the grilled gnocchi, grilled zucchini, grilled peppers, cherry tomatoes, mozzarella pearls, red onion, basil, parsley, and arugula.

Pour the vinaigrette over the salad and gently toss until everything is evenly coated.

Step 6: Garnish and Serve

Transfer the salad to a serving platter or individual bowls.

Top with freshly grated Parmesan, toasted pine nuts, lemon zest, and additional basil if desired.

Serve immediately while the gnocchi are still slightly warm, or chill for 15–20 minutes for a refreshing cold salad.

Tips for the Best Grilled Gnocchi Salad

• Cook the gnocchi just until they float to avoid a mushy texture.
• Lightly oil the gnocchi before grilling to help them crisp up and prevent sticking.
• Use a grill basket for easy turning and even cooking.
• Fresh mozzarella pearls add a creamy contrast, but diced mozzarella works just as well.
• Toss the salad gently to keep the gnocchi intact.
• Add the arugula just before serving to keep it crisp and fresh.

Recipe Variations

Pesto Gnocchi Salad

Replace the vinaigrette with basil pesto for a rich, herb-packed flavor.

Mediterranean Gnocchi Salad

Add Kalamata olives, cucumber, artichoke hearts, and crumbled feta cheese.

Protein-Packed Version

Top with grilled chicken, shrimp, or sliced steak for a satisfying main course.

Caprese Gnocchi Salad

Use extra mozzarella, cherry tomatoes, fresh basil, and a drizzle of balsamic glaze.

Roasted Vegetable Gnocchi Salad

Swap the grilled vegetables for roasted eggplant, asparagus, mushrooms, or squash.

Spicy Gnocchi Salad

Add sliced jalapeños, crushed red pepper flakes, or a drizzle of hot honey for a touch of heat.

Serving Suggestions

This salad pairs wonderfully with:

• Grilled chicken
• Garlic shrimp
• Lemon herb salmon
• Steak
• Grilled sausages
• Crusty artisan bread
• Tomato soup
• Roasted vegetables
• Fresh fruit salad
• Sparkling lemonade or iced tea

It also makes an excellent dish for picnics, potlucks, cookouts, meal prep, or light summer dinners.

Storage

Store leftover Grilled Gnocchi Salad in an airtight container in the refrigerator for up to 3 days.

If preparing ahead, keep the dressing separate and toss it with the salad just before serving for the freshest flavor and texture.

For best results, enjoy the salad chilled or let it come to room temperature before serving.