Name: Gnocchi Antipasto Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb. fresh or frozen gnocchi; 4 tbsp. extra-virgin olive oil, divided; 1/2 c. finely chopped pancetta (from about 4 oz.); 1/2 c. quartered pepperoni; 1/2 c. thinly sliced salami (from about 3 oz.); 1 clove garlic, finely chopped; 1 tbsp. finely sliced fresh basil; 2 tsp. finely chopped fresh oregano; 1/2 c. Castelvetrano olives, halved lengthwise; 1/2 c. ciliegine or noccioline, halved; 1/2 c. finely chopped artichoke hearts (from about 7 oz.); 1/4 c. finely chopped sun-dried tomatoes; 2 tbsp. red wine vinegar; 1 tsp. salt

Jump to Recipe

If you’re craving a delightful dish that bursts with vibrant flavors and satisfying textures, the Gnocchi Antipasto Salad is an absolute must-try. This recipe masterfully combines pillowy gnocchi with a medley of classic Italian antipasto ingredients like olives, salami, and artichokes, all tossed in a zesty herb vinaigrette. Each bite sings with freshness and savory goodness, making this salad not just a side, but a star at any gathering or a comforting meal any day of the week.

Gnocchi Antipasto Salad Recipe - Recipe Image

Ingredients You’ll Need

This Gnocchi Antipasto Salad comes together beautifully with a handful of simple yet essential ingredients. Each component plays a crucial role, from the tender gnocchi providing a soft base, to the salty pancetta and rich cured meats adding depth, and the fresh herbs lending an aromatic lift. Together, they create a balanced and colorful dish that delights the senses.

1 lb. fresh or frozen gnocchi: Choose quality gnocchi for that soft, pillowy texture fundamental to the salad’s base.
4 tbsp. extra-virgin olive oil, divided: Adds richness and helps crisp the gnocchi and pancetta perfectly.
1/2 c. finely chopped pancetta (from about 4 oz.): Brings a wonderful savory crunch and depth of flavor.
1 clove garlic, finely chopped: Infuses the salad with subtle, aromatic warmth.
2 tbsp. red wine vinegar: The vinegar’s tang balances the richness and brightens the dish.
1 tbsp. finely sliced fresh basil: Offers a fresh, herbaceous note that lifts the overall taste.
2 tsp. finely chopped fresh oregano: Complements basil with a slightly peppery, fragrant hint.
1/2 c. Castelvetrano olives, halved lengthwise: Known for their buttery texture and mild flavor, they add a lovely briny touch.
1/2 c. ciliegine or noccioline, halved: Little mozzarella balls that bring creamy softness contrasting the other textures.
1/2 c. finely chopped artichoke hearts (from about 7 oz.): Adds a tender and mildly tangy element that elevates every bite.
1/2 c. quartered pepperoni: Adds a spicy, smoky kick that enlivens the salad.
1/2 c. thinly sliced salami (from about 3 oz.): Rich and savory, it pairs perfectly with the other antipasto ingredients.
1/4 c. finely chopped sun-dried tomatoes: Imparts a concentrated sweetness and chewy texture, balancing the tangy vinegar.

How to Make Gnocchi Antipasto Salad

Step 1: Cook the Gnocchi

Start by bringing a large pot of salted water to a boil. Add the gnocchi, cooking gently until they float to the surface and are just tender—this only takes about 1 to 2 minutes. Don’t overcook; you want them al dente to hold their shape in the salad. Use a slotted spoon to transfer the gnocchi to a paper towel-lined baking sheet to drain any excess water. This sets the stage for a perfectly textured salad.

Step 2: Crisp the Pancetta

While the gnocchi cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely chopped pancetta and cook it, stirring occasionally, until it becomes beautifully crispy and the fat has rendered out—about 3 to 4 minutes. This rendered fat will become flavor gold for the next step. Using a slotted spoon, remove the pancetta onto a plate, leaving the flavorful fat in the skillet.

Step 3: Pan-Fry the Gnocchi

Now, in the same skillet with the pancetta fat, add the cooked gnocchi. Toss them gently as they cook over medium-high heat so they develop a light golden, crisp exterior—this should take 3 to 4 minutes. This contrast of textures between the tender inside and lightly crisp outside makes the gnocchi irresistible. Once done, let them cool slightly before adding to the salad bowl.

Step 4: Prepare the Dressing and Toss

In a large bowl, whisk together the finely chopped garlic, red wine vinegar, fresh basil, oregano, a teaspoon of salt, and the remaining 3 tablespoons of olive oil. This herbaceous dressing complements the salad’s rich ingredients perfectly. Add the crisped gnocchi, Castelvetrano olives, ciliegine mozzarella, artichokes, pepperoni, salami, and sun-dried tomatoes to the bowl. Toss everything gently to combine. Finally, sprinkle the crispy pancetta on top for an exciting burst of flavor and texture that completes the Gnocchi Antipasto Salad.

How to Serve Gnocchi Antipasto Salad

Garnishes

To elevate your Gnocchi Antipasto Salad, consider garnishing with a sprinkle of freshly grated Parmesan or Pecorino cheese. A few whole fresh basil leaves scattered on top add an inviting pop of color and aroma. For those who love a little spice, a pinch of crushed red pepper flakes adds a subtle kick without overwhelming the salad’s rich flavors.

Side Dishes

This salad shines on its own but also plays well alongside a crusty Italian bread or garlic focaccia to soak up the delightful vinaigrette. For a heartier meal, serve it next to a simple roasted vegetable platter or grilled chicken breasts—we love how the savory antipasto elements complement those mild dishes beautifully.

Creative Ways to Present

Make a vibrant antipasto platter by serving the salad in a large shallow bowl surrounded by extra cured meats, olives, and artichokes for guests to pile on as they like. Another fun way is to portion individual servings in small mason jars or clear glass bowls, perfect for picnics or dinner parties where presentation counts as much as flavor.

Make Ahead and Storage

Storing Leftovers

Your Gnocchi Antipasto Salad keeps well in an airtight container in the refrigerator for up to 2 days. While the flavors meld deliciously over time, the gnocchi texture may soften slightly, so it’s best enjoyed fresh when possible.

Freezing

Because of the fresh herbs, cured meats, and delicate gnocchi texture, freezing this salad is not recommended. The thawing process can cause the gnocchi to become overly soft and the dressing ingredients to separate, diminishing the experience.

Reheating

If you prefer your gnocchi warm, gently reheat a portion in a skillet over low heat, tossing carefully to maintain its crisp edges. Avoid the microwave, which tends to make the gnocchi mushy. However, this salad is truly best served at room temperature or slightly chilled to enjoy its full flavor spectrum.

FAQs

Can I use store-bought gnocchi for this salad?

Absolutely! Fresh or frozen gnocchi work well. Just be sure to cook them according to package instructions and handle gently when pan-frying to maintain the right texture.

Can I make this salad vegetarian?

Yes! Simply omit the pancetta, pepperoni, and salami, and consider adding extra olives, artichokes, or roasted red peppers to keep the flavor profile robust and satisfying.

What if I don’t have Castelvetrano olives?

You can substitute with green olives such as Manzanilla or Queen olives. They provide a similar mild flavor and lovely briny bite that complements the other ingredients.

How long can I store this Gnocchi Antipasto Salad?

Store leftovers in the fridge for up to 2 days. It’s best eaten fresh or the day after for peak flavor and texture.

Is this Gnocchi Antipasto Salad suitable for meal prep?

Definitely! It’s a great make-ahead dish, perfect for packing lunches or quick dinners. Just keep the salad chilled and toss gently before serving to refresh the ingredients.

Final Thoughts

This Gnocchi Antipasto Salad has quickly become one of my favorite dishes to share with friends and family because it’s vibrant, satisfying, and endlessly versatile. Its combination of textures and flavors makes every bite exciting, and it’s surprisingly simple to prepare. Whether you’re looking for a unique salad at your next gathering or a lovely solo lunch, I wholeheartedly encourage you to dive into this recipe. Enjoy each delicious forkful and happy cooking!

Gnocchi Antipasto Salad Recipe

★★★★★

5.1 from 9 reviews

Author: Noah
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

Gnocchi Antipasto Salad is a vibrant and flavorful Italian-inspired dish that combines crispy golden gnocchi with savory pancetta, fresh herbs, olives, artichokes, cured meats, and sun-dried tomatoes, all tossed in a tangy red wine vinegar dressing. Perfect as a hearty appetizer or light main course, this salad balances textures and bold Mediterranean flavors in every bite.

Instructions

Cook Gnocchi: In a large pot of boiling salted water, cook the gnocchi, stirring occasionally, until just al dente and floating to the surface, about 1 to 2 minutes. Using a slotted spoon, transfer the gnocchi to a paper towel-lined baking sheet to drain excess moisture.
Cook Pancetta: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the finely chopped pancetta and cook, stirring occasionally, until it becomes crispy and the fat has rendered out, approximately 3 to 4 minutes. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the skillet.
Brown Gnocchi: In the same skillet with the pancetta fat over medium-high heat, add the drained gnocchi. Toss occasionally to coat them in the fat and cook until they turn lightly golden and crisp on the outside, about 3 to 4 minutes. Remove from heat and let the gnocchi cool slightly.
Prepare Dressing & Combine: In a large mixing bowl, whisk together the finely chopped garlic, red wine vinegar, sliced fresh basil, chopped oregano, 1 teaspoon of salt, and the remaining 3 tablespoons of olive oil until well combined. Add the browned gnocchi, Castelvetrano olives, halved ciliegine or noccioline, chopped artichoke hearts, quartered pepperoni, thinly sliced salami, and finely chopped sun-dried tomatoes to the bowl. Toss gently to coat everything evenly with the dressing. Finally, sprinkle the crispy pancetta over the top and serve.

Notes

Use fresh or frozen gnocchi—fresh gnocchi will have a softer texture, frozen is convenient and works well.
Castelvetrano olives can be substituted with green olives if unavailable.
The salad is best served at room temperature or slightly chilled.
For a vegetarian version, omit pancetta, pepperoni, and salami and consider adding marinated mushrooms or grilled vegetables.
Make sure to drain the gnocchi well before pan-frying to achieve crispiness.
Adjust the amount of red wine vinegar to taste depending on desired acidity.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Pan-frying, Tossing
Cuisine: Italian