The potato gnocchi salad is a smart, tasty, and very quick recipe to prepare. When summer and heat arrive, I crave fresh, colorful, and nutritious dishes, and instead of the classic rice salads, cold couscous or pasta salads, I wanted to make cold gnocchi, dressed with cherry tomatoes, tuna, cheese, black olives, and arugula. The result? A truly special main dish or single course, the potato gnocchi salad is ready in just 10 minutes and is perfect for any occasion, ideal if you have little time or inclination to be at the stove, perfect if you want something fresh and appetizing, and even to take to the office, the sea, the beach, or wherever you want, even kids will love it, my daughter ate a huge plate 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potato gnocchi
- 1 cup cherry tomatoes
- 3.5 oz canned tuna in oil (drained weight)
- 3.5 oz emmentaler cheese
- 3 tbsps extra virgin olive oil
- Half lemon juice
- to taste arugula
- to taste black olives
- to taste salt
- to taste black pepper
- to taste oregano
Steps
The potato gnocchi salad is very easy and quick to prepare, first boil the gnocchi in salted water and drain them al dente.
Place the potato gnocchi in a bowl and dress them with extra virgin olive oil and lemon juice. Add the cleaned cherry tomatoes cut into quarters, the drained tuna, diced cheese, pitted black olives, arugula, black pepper, oregano, and mix all the ingredients well.
The potato gnocchi salad is ready, you can enjoy it right away, or better, let it rest for a few minutes so it can flavor well.
