Whether pasta, pizza, lasagne, etc. – we love Italian cuisine! Often underestimated, but just as delicious – fresh gnocchi taste wonderful and provide plenty of variety on the table. With a cooking time of 2-3 minutes, the small potato dumplings are ideal when you're hungry and time to cook is short. Especially in this heat, we wouldn't want to spend hours in the kitchen, right? With meat, fish, vegetarian or with a little pesto for a quick summer dish - the Italian classic can be used in a variety of ways in the kitchen and can be combined wonderfully with almost all foods. How about one, for example?light gnocchi saladfor dinner or for the next barbecue party on the weekend? Whether with tomatoes and mozzarella, chicken or a lukewarm summer salad with vegetables - here you will find some of the best gnocchi recipes that absolutely everyone will enjoy!
Lukewarm gnocchi salad with pesto and chicken
Do you already have ours?Zucchini pesto recipestried? If so, then you should definitely try this Gnocchi Salad with Pesto and Chicken! Ready in 20 minutes andfull of flavor– the perfect dish in the heat!
Ingredients for 4 servings:
- 500 Gram Gnocchi
- 350 grams of chicken breast fillet
- 1 garlic clove, finely chopped
- 60 grams of baby spinach
- 40 grams sun-dried tomatoes, drained and chopped
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp ml olive oil
- 40 grams of homemade zucchini pesto
- Salt and pepper
Preparation:
- Cook the gnocchi in a pot of salted water according to the instructions on the package.
- Heat a grill pan over medium heat and fry the chicken breast fillet for 4-5 minutes per side until golden brown.
- Place all ingredients in a large bowl and mix well.
- And your gnocchi salad with pesto is ready!
Caprese-Salat mal anders
We love the classic Caprese salad, but we need a little variety every now and then. Ready in 15 minutes, wonderfully refreshing and only 390 calories per serving - this gnocchi salad with mozzarella and tomatoes is the perfect summer dinner.
Ingredients for 4 servings:
- 500 Gram Gnocchi
- 450 grams cherry tomatoes, halved
- 250 Grams Mozzarella
- 90 grams of rocket or baby spinach
- 20 grams of fresh basil
- 2 tbsp olive oil
- 2 EL Balsamic-Dry
- Salt and pepper
Preparation:
- Cook the gnocchi in a pot for 1 minute and drain well.
- Heat 1 tablespoon of olive oil in a large frying pan over medium heat and fry the gnocchi, stirring frequently, until golden brown, 6-8 minutes.
- Place all ingredients in a large bowl and season with olive oil, balsamic vinegar and salt and pepper.
- Enjoy the gnocchi salad with mozzarella with a glass of wine.
Quick salad with gnocchi and dried tomatoes
Will we be grilling again this weekend? Instead of bringing potato salad again, how about this Gnocchi Salad with Arugula and Sun-Dried Tomatoes?
Ingredients for 4-5 servings:
- 700 Gramm Gnocchi
- 150 grams of arugula
- 200 grams dried tomatoes in oil
- 50 grams pine nuts, lightly toasted
- 1 small red onion, thinly sliced
- 150 grams cherry tomatoes, halved
- 20 ml olive oil
- 2 EL Balsamic-Dry
- Salt and pepper
Preparation:
- Cook the gnocchi in boiling salted water according to the package instructions.
- Drain the sun-dried tomatoes, reserving the oil. Wash the tomatoes and cut them into small pieces.
- Mix olive oil, tomato oil and balsamic vinegar in a small bowl and season with salt and pepper.
- In a large bowl, toss the gnocchi, arugula, red onions, and cherry tomatoes with the dressing.
- Scatter pine nuts on top and your gnocchi rocket salad with dried tomatoes is ready.
Lukewarm gnocchi salad with sheep's cheese and summer vegetables
ObZucchini casserole,Recipes with kohlrabior eggplant – summertime is vegetable time! This salad with grilled summer vegetables and feta cheese is perfect for a...light and filling at the same timeSuitable for lunch or dinner. To make the gnocchi salad vegan, leave out the cheese or replace it with a vegan cheese alternative.
Ingredients for 4 servings:
- 500 Gram Gnocchi
- 1 small eggplant, cut lengthways into strips
- 1 medium zucchini, cut lengthwise into strips
- 2 red peppers, cut into small pieces
- 1 ear of corn, peeled
- 1 medium red onion, cut into thick rings
- 2 cloves of garlic, finely chopped
- 120 grams of feta cheese
- 40 grams of olive oil
- 2 EL Balsamic-Dry
- Salt and pepper
Preparation:
- Cook the gnocchi in boiling salted water according to the package instructions and drain.
- Heat the grill and brush the vegetables on both sides with half the olive oil.
- Grill vegetables until golden brown and allow to cool slightly.
- Mix the remaining olive oil, balsamic vinegar, garlic cloves in a small bowl and season with salt and pepper.
- Toss the gnocchi and grilled vegetables in a bowl with the dressing.
- Sprinkle feta cheese on top and enjoy!
Greek salad with gnocchi
Is it still a while until your summer vacation? Then go on a little culinary journey with us and try our version for Greek salad with gnocchi.
Ingredients for 4 servings:
- 500 Gram Gnocchi
- 250 grams cherry tomatoes, halved
- 1 cucumber, sliced
- 1 red onion, cut into thin rings
- 80 grams olives, chopped small
- 150 grams of feta cheese
- The juice and zest of 1 lemon
- 1 garlic clove, finely chopped
- 1 teaspoon dried oregano
- 2 tbsp olive oil
Preparation:
- Cook the gnocchi in boiling salted water according to the package instructions and drain well.
- Heat 1 tablespoon of olive oil in a large pan and fry the gnocchi, stirring occasionally, for 6-7 minutes until golden brown and crispy.
- Remove from heat. Add lemon juice and zest and garlic and stir well.
- Mix the cherry tomatoes, cucumbers, olives, onions and gnocchi in a bowl and season with the remaining olive oil and oregano.
- Sprinkle feta cheese on top and enjoy!
Summer quinoa salad
Irresistibly delicious and with an aromatic Dijon dressing – this warm quinoa and gnocchi salad is vegan and tastes simply excellent. The recipe is very variable and you can also add other vegetables such as peppers, zucchini, eggplant or tomatoes
Ingredients for 4-6 servings:
- 90 grams quinoa, rinsed and drained
- 500 Gram Gnocchi
- 300 grams of green beans, stemmed and halved
- 2 spring onions, finely chopped
- 100 grams of baby spinach
Dijon-Dressing:
- 60 grams of olive oil
- 1 EL Dijon-Senf
- 1 tablespoon maple syrup
- 1 garlic clove, finely chopped
- Salt and pepper
Preparation:
- Whisk together the dressing ingredients in a bowl and place in the refrigerator.
- Put the quinoa in a pot with 240 ml of water and cover and bring to the boil.
- Reduce heat and simmer quinoa covered for 20 minutes.
- Cook the gnocchi in boiling salted water according to the package instructions and drain.
- Add green beans to the water and cook for 5 minutes.
- Mix the ingredients for the gnocchi salad in a bowl.
- Add the dressing, stir well and enjoy.
- If you like, you can sprinkle the gnocchi salad with sheep's cheese or parmesan.
