Description
For the Gnocchi:
1 lb store-bought or homemade ricotta gnocchi
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Salad:
2 cups fresh arugula
1/2 cup cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/4 cup shaved Parmesan cheese
For the Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Directions:
Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions until they float to the surface. Drain and set
aside.
Sauté the Gnocchi: Heat olive oil in a large skillet over medium heat. Add cooked gnocchi and sauté until golden brown and slightly crispy, about 3-4 minutes.
Season with salt and black pepper.
Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper.
Assemble the Salad: In a large bowl, combine arugula, cherry tomatoes, toasted pine nuts, and sautéed gnocchi. Drizzle with the lemon dressing and toss gently
to coat.
Serve & Garnish: Top with shaved Parmesan and serve immediately for a fresh and vibrant salad.
Enjoy this light and zesty gnocchi salad as a main course or a side dish!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 450 per serving Servings: 4 servings
