Cold gnocchi with vegetables, a light and quick dish to prepare, perfect for hot summer days when you don’t feel like cooking. A very simple recipe that doesn’t require much preparation, except for cutting the vegetables and cooking the gnocchi. Yes, a cold first course made with gnocchi instead of the traditional pasta. An original way to serve a summer dish, which can also be prepared in advance. In fact, it’s better because the gnocchi will absorb the flavors of all the ingredients in this recipe. I used tomatoes, cucumbers, sweet peppers, and chives for flavoring. All fresh and seasonal vegetables, making this dish perfect to take to the beach or the office for a quick and light lunch. You can also choose to make fresh pasta at home or buy it ready at the supermarket. For this version, I used small gnocchi, as they are nicer to present at the table. For an even more delicious alternative, you can use chickpea gnocchi: they will be perfect for this healthy and light dressing. If you’re curious to learn how to prepare them, then follow me into the kitchen, because the cold gnocchi with vegetables will be ready in a click!
If you are interested in other gnocchi recipes, check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 131.31 (Kcal)
- Carbohydrates 13.58 (g) of which sugars 5.27 (g)
- Proteins 2.11 (g)
- Fat 8.00 (g) of which saturated 2.59 (g)of which unsaturated 0.95 (g)
- Fibers 1.31 (g)
- Sodium 727.63 (mg)
Indicative values for a portion of 147 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
Ingredients
- 7 oz potato gnocchetti
- 1 cup cherry tomatoes
- 1 sweet pepper
- 1 cucumber
- 1.5 tbsp extra virgin olive oil
- salt (to taste)
- chives (to taste)
Tools
- Saucepan
- Colander
- Bowl
- Cutting Board
- Knife
- Peeler
Steps
First, cook the gnocchi in plenty of salted water, and when they float to the surface, drain them. Then rinse them under cold water and transfer to a bowl. Add a bit of oil, stir and let cool.
In the meantime, prepare the vegetables. Wash the tomatoes, pat them dry with paper towels, and cut them in half and then again in half. Do the same with the sweet pepper and coarsely chop it. Peel the cucumbers with a peeler and cut them into chunks. Season with salt, then add the gnocchi and mix well to combine all the ingredients with the fresh pasta.
Finally, add the chopped chives with scissors and mix again. Then transfer to the refrigerator for at least half an hour. This way, the gnocchetti will better absorb the flavor of the vegetables. If you can’t resist, you can enjoy this dish immediately.
Variations and Tips
The gnocchetti with vegetables can be stored in the refrigerator in a container with a lid for two or three days. You can replace the chives with chopped parsley if you prefer.
