Best 3 Gnocchi Summer Salad With Pesto Mayonnaise Recipes

Gnocchi Summer Salad with Pesto Mayonnaise: A Refreshing and Flavorful Dish

Indulge in a delightful culinary journey with our gnocchi summer salad, a vibrant and refreshing dish that bursts with flavors. This salad features pillowy-soft gnocchi, perfectly cooked and tossed in a tantalizing pesto mayonnaise dressing. The medley of fresh summer vegetables, including crisp zucchini, sweet bell peppers, juicy tomatoes, and tender green beans, adds a delightful crunch and vibrant colors to each bite. A generous sprinkling of crumbled goat cheese and chopped basil brings a creamy tang and aromatic freshness, elevating the salad to a gourmet experience. Discover the step-by-step guide to creating this delectable dish, along with variations and additional recipes to explore, such as the classic pesto sauce, the creamy mayonnaise, and the versatile gnocchi.

Check out the recipes below so you can choose the best recipe for yourself!

GNOCCHI PESTO PASTA SALAD

Gnocchi Pesto Pasta Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound gnocchi, from the fresh pasta section of the grocery store
1 cup cut green beans (trim the beans and cut into thirds)
1 cup frozen peas
One 7-ounce container prepared pesto
2 tablespoons mayonnaise
2 tablespoons grated Parmesan, plus more for garnish, if desired
Freshly ground black pepper

Steps:

Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander.
Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool.
Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.

SHEET-PAN GNOCCHI WITH SAUSAGE AND PESTO

Sheet-Pan Gnocchi with Sausage and Pesto image

A tasty combination of gnocchi, tomatoes, red bell pepper and spicy Italian sausage are roasted on a sheet pan and tossed with basil pesto before serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (16 oz) potato gnocchi
4 tablespoons olive oil
1/3 cup Progresso™ Italian panko crispy bread crumbs (from 8-oz box)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10.5 oz) grape tomatoes (about 2 cups)
1 medium red bell pepper, coarsely chopped
2 hot Italian sausage links (from 19-oz package)
1/2 cup refrigerated basil pesto (from 7-oz container)

Steps:

Heat oven to 400°F. Line large rimmed sheet pan with cooking parchment paper. Make gnocchi as directed on package; drain.
Meanwhile, in 8-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown; remove from skillet.
In large bowl, add gnocchi, remaining 3 tablespoons olive oil, the salt and pepper, tossing thoroughly to coat. Add tomatoes and bell pepper; gently stir to coat. Spread mixture in sheet pan; make room on one end for sausage links, and place them slightly apart.
Roast 15 minutes; stir gnocchi mixture, and rotate sausage links. Return to oven; roast 12 to 15 minutes longer or until gnocchi are light golden brown and meat thermometer inserted in sausage reads 165°F.
Remove sausage to cutting board; cut at angle into 1/2-inch pieces. Add sausage back to sheet pan. Spoon pesto on top of gnocchi and sausage mixture; gently stir to incorporate. Top with bread crumb mixture before serving.

Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 25 mg, Fat 5 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 0 g

GNOCCHI WITH PESTO SAUCE

Gnocchi with Pesto Sauce image

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) potato gnocchi
2 teaspoons olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts, optional

Steps:

Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Nutrition Facts : Calories 327 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 682mg sodium, Carbohydrate 52g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.

Tips:

For a lighter version of the pesto mayonnaise, use Greek yogurt or sour cream instead of mayonnaise.
Freshly made pesto is always best, but if you're short on time, you can also use a store-bought pesto.
If you don't have pine nuts on hand, you can substitute walnuts or almonds.
Be sure to wash and dry the gnocchi thoroughly before cooking them.
To prevent the gnocchi from sticking together, toss them in a little olive oil before cooking.
Cook the gnocchi in batches, so that they don't overcrowd the pan and cook evenly.
To ensure the gnocchi are cooked through, they should float to the top of the water.
Serve the gnocchi warm with the pesto mayonnaise and your favorite toppings.

Conclusion:

This gnocchi summer salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of gnocchi, pesto mayonnaise, and fresh vegetables is sure to please everyone at the table. With a few simple tips, you can easily make this salad at home. So next time you're looking for a quick and easy meal, give this gnocchi summer salad a try.