Easy 2-Ingredient Vegan Potato Gnocchi Salad with Sun-Dried Tomatoes
40 minutes
789 reads
About Easy 2-Ingredient Vegan Potato Gnocchi Salad with Sun-Dried Tomatoes
Discovering the hidden animal products in everyday ingredients like pasta and bread was a game-changer on my vegan journey. Making your own pasta might seem daunting, but this simple, two-ingredient gnocchi recipe is a revelation for busy cooks!This recipe requires minimal effort, delivering a delicious and satisfying meal. Imagine perfectly toasted gnocchi tossed with vibrant sun-dried tomatoes, olives, and peppery arugula. The combination of textures and flavors is unbelievably good.Get ready for a quick, easy, and utterly delicious vegan meal that will impress even the most dedicated carnivores! Let's get cooking!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Gnocchi
- 100 gm All-Purpose Flour
- 100 gm Potato russet or yukon gold recommended
- 1 tsp Salt plus more for boiling water
For the Salad
- 3-4 Tomatoes drained, oil-packed, sun-dried
- 10-12 Olives kalamata or castelvetrano recommended, black
- 1 handful Rocket/Arugula
- 2-3 tbsp Olive Oil extra virgin
- 2 clove Garlic minced
- 1/2 tsp Pepper Flakes for added heat, optional, red
Instructions
Prepare the Gnocchi
- Boil the potatoes until tender. While still hot, push them through a ricer or fine-mesh sieve.
- Immediately add the flour and salt, folding gently until a dough forms (about 10-12 minutes). Avoid over-kneading.
- Divide the dough into 4-5 portions. Roll each portion into a 1 cm diameter rope.
- Slightly flatten the ropes and cut into 1-inch pieces. Use a fork to create ridges on each gnocchi.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Let them cook for an additional 20-30 seconds after floating. Remove and set aside.
Toast the Gnocchi and Assemble the Salad
- Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook until fragrant (about 30 seconds).
- Add the cooked gnocchi to the skillet and toast until lightly browned, stirring occasionally.
- Remove the gnocchi from the heat. Add the sun-dried tomatoes, olives, and arugula. Toss gently to combine.
- Serve immediately.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of dried oregano or basil to the gnocchi dough.
- If you don't have a ricer, you can mash the potatoes very well with a fork.
- Feel free to customize the salad with other vegetables like roasted red peppers or zucchini.
- Toasted pine nuts or a sprinkle of parmesan cheese (for non-vegans) would be a delicious addition.
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Recipe Nutrition
Calories: 196kcalCarbohydrates: 37gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 1044mgPotassium: 483mgFiber: 4gSugar: 4gVitamin A: 1091IUVitamin C: 24mgCalcium: 34mgIron: 2mg
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5 Comments
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Absolutely scrumptious! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.
Yum! This recipe is a must-try.
Looks so yummy! Excited to make it.
Looks so appetizing! Thank you for posting.