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.
Ingredients
Scale
Gnocchi
- 1 lb. fresh or frozen gnocchi
- 4 tbsp. extra-virgin olive oil, divided
Meats & Cheese
- 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.)
Vegetables & Herbs
- 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
Dressing
- 2 tbsp. red wine vinegar
- 1 tsp. salt
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
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: gnocchi salad, antipasto salad, Italian salad, crispy gnocchi, pancetta salad, Mediterranean salad, easy dinner salad
