Normally we prepare rice salad, cereal salad or pasta salad mainly in summer, so why not gnocchi? Here is my first potato gnocchi salad. A unique dish that is easy, fresh, and tasty!
It is preferable to use small gnocchetti or potato pearls so that they blend perfectly with the other ingredients.
For this recipe, I used potato and spinach gnocchi and pumpkin gnocchi from Patarò. They are called Pataorto and are made with only potatoes and vegetables.
You might be interested in these recipes:
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 411.75 (Kcal)
- Carbohydrates 37.70 (g) of which sugars 5.07 (g)
- Proteins 16.55 (g)
- Fat 21.87 (g) of which saturated 8.24 (g)of which unsaturated 5.56 (g)
- Fibers 2.51 (g)
- Sodium 1,623.68 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
POTATO GNOCCHI SALAD INGREDIENTS
- 1.76 lbs potato gnocchi
- to taste salt
- to taste black olives (pitted)
- 3.53 oz smoked salmon
- 3.53 oz robiola cheese
- to taste cherry tomatoes
- to taste chives
Tools
- 1 Pan
POTATO GNOCCHI SALAD PREPARATION
Boil the gnocchi in a large pot full of salted boiling water and drain them when they float to the surface, then rinse them under cold water and dress them immediately with a drizzle of oil. Let them cool slightly.
Alternatively, you can sauté the Patarò gnocchi directly in a pan for 3/4 minutes.
While the gnocchi cool, prepare the other ingredients: cut everything into small pieces: cherry tomatoes, smoked salmon, and robiola or stracchino cheese.
Combine all the ingredients in a bowl, add the pitted olives, chopped chives, and mix and adjust with salt.
The gnocchi salad is ready: before serving, add some fresh basil.
Adriana’s Advice
Do not let the salad rest too long (especially in the fridge), otherwise the potato gnocchi will tend to lose their softness.
