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Gnocchi salad with dried tomatoes and spinach is one of those recipes I come back to again and again because it strikes the ideal balance of hearty comfort and lively fresh flavor. With soft pillowy gnocchi, tangy sun-dried tomatoes, and spinach all brought together with aromatic garlic and olive oil, this dish works beautifully for quick dinners or relaxed lunches and always feels a bit special.
The first time I served this at a summer picnic my friends finished every bite and went straight for second helpings. The pairing of chewy sun-dried tomatoes and the Parmesan is especially addictive and I love how it works as both a main or side.
Ingredients
- Gnocchi: The heart of the salad offering soft and fluffy texture that soaks up every drop of flavor Look for fresh or shelf-stable potato gnocchi for the best bite
- Sun-dried tomatoes: Bring an intense sweet and tangy punch Choose ones packed in oil for richness or rehydrate dry versions until soft
- Spinach: Packs in color nutrients and a mild earthy green taste Young spinach leaves are most tender and easy to mix in
- Olive oil: Delivers rich flavor and helps create a glossy silky base Opt for extra virgin olive oil with a fruity aroma
- Garlic: Provides sharp aromatic depth Use firm bulbs and chop fresh for the most vibrant taste
- Parmesan cheese: Adds nutty savory balance and salty finish Grate from a chunk for maximum freshness and flavor
Step-by-Step Instructions
- Cook the Gnocchi:
- Boil a large pot of well-salted water and add the gnocchi Stir gently and cook until they float to the top which takes about two or three minutes Immediately drain to avoid overcooking and set them aside
- Prepare the Sun-Dried Tomatoes:
- If using tomatoes packed in oil drain off most of the oil and slice into thin strips For dry sun-dried tomatoes pour hot water over them and let them soak for around ten minutes Drain well and julienne into thin pieces
- Sauté the Garlic:
- Warm olive oil in a broad skillet over medium heat Add minced garlic and cook slowly for about one or two minutes until the scent is unmistakable but before the garlic browns
- Combine Ingredients:
- Add the sliced sun-dried tomatoes to the skillet and cook with the garlic for another two or three minutes then tip in the cooked gnocchi Toss the mixture so the gnocchi is well coated with olive oil and flavored by the aromatic garlic
- Add Spinach:
- Stir in the fresh spinach gently allowing the leaves to wilt from the heat of the pan This process should take one or two minutes tops so the spinach stays vibrant
- Season and Finish:
- Add salt and black pepper to taste Spoon the salad onto a large platter or into bowls Sprinkle generously with grated Parmesan cheese and add pine nuts on top if using
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I cannot get enough of sun-dried tomatoes in this salad Their sweet tang always reminds me of family holidays in Tuscany when we would pile tomatoes on bread straight from the jar and eat them on the porch The flavor adds pure nostalgia to every bite
Storage Tips
Leftover gnocchi salad keeps well in a sealed container in the fridge for up to three days I like to let it come back to room temperature or give it a quick toss in a warm skillet before serving It is best to add a fresh drizzle of olive oil before eating leftovers to revive the texture and shine
Ingredient Substitutions
If you cannot find sun-dried tomatoes try roasted red peppers or marinated artichoke hearts for a tangy twist Arugula or baby kale work well in place of spinach For plant-based diners swap Parmesan with a vegan hard cheese or toasted nuts for extra crunch
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Serving Suggestions
This salad stands beautifully as a main meal feathered out over a bed of mixed greens or served alongside crusty bread It also shines as a side for grilled chicken fish or a hearty vegetable soup During the summer I like to serve it chilled with a cold glass of Pinot Grigio in the garden
Cultural and Historical Context
The idea of tossing gnocchi with vegetables and dressing is a fresh spin on a centuries-old Italian classic In Italy each region gives its gnocchi unique flair and this modern salad version is a nod to the ever-creative spirit of Italian home cooking The use of sun-dried tomatoes spinach and olive oil reflect both tradition and modern tastes
Common Recipe Questions
- → Which type of gnocchi works best with sun-dried tomatoes and spinach?
Potato gnocchi is classic, but you can use store-bought or homemade as you prefer. Choose traditional potato for a pillowy texture that absorbs the dressing and complements the tangy sun-dried tomatoes and tender spinach. Whole wheat or gluten-free varieties can also be used for different dietary needs.
- → How do you prepare sun-dried tomatoes for this salad?
If using sun-dried tomatoes packed in oil, drain and slice them into strips. For dried tomatoes (not in oil), soak them in hot water for about 10 minutes to rehydrate before slicing. This ensures a tender, chewy texture that integrates smoothly into the dish.
- → Can this dish be served warm or cold?
Both options work well. When served warm, the gnocchi absorbs more flavor and the spinach gently wilts. For a colder preparation, let the ingredients cool before mixing; this creates a refreshing salad ideal for picnics or summer meals.
- → What protein can be added to make this dish heartier?
Grilled chicken, shrimp, or chickpeas are excellent additions. These proteins pair naturally with Mediterranean ingredients and turn the dish into a more filling main course for lunch or dinner.
- → How can I make a vegan version of this salad?
Use vegan gnocchi (without eggs and cheese) and omit Parmesan or substitute it with nutritional yeast or a plant-based cheese. Add extra vegetables or chickpeas for a nourishing, plant-based meal.