Take your summer pasta salads up a notch with this Gluten-Free Gnocchi Pasta Salad with blistered veggies! Quick and easy to make, this pasta salad is full of flavor and can be served hot, at room temp, or cold for every occasion. Make it ahead of time for weeknight dinners, picnics, and more!
Sponsored by our friends at DeLallo and their gluten-free gnocchi, this Gluten-Free Gnocchi Pasta Salad is made with fresh produce and hearty gluten-free gnocchi for a tasty pesto pasta salad that’s ready in minutes! Thank you for supporting the brands that help me to create delicious gluten-free recipes like this one for you! Full disclosure and privacy terms here.
Give Me the Gnocchi!
Have you jumped on the gnocchi bandwagon yet? I can’t get enough! Little nuggets of pasta, it’s such a fun way to eat everyone’s favorite comfort food. Plus, there’s so much you can do with it and we’re fortunate enough to have found a great gluten-free gnocchi pasta brand!
While I love the fresh flavors of spring and can’t wait to utilize all the seasonal produce from our local farmer’s markets, I’m not quite ready to give up my gluten-free gnocchi. So, I added it to my favorite pesto pasta salad!
Quick, versatile, and perfect for meal prep, this gluten-free gnocchi pasta salad takes traditional recipes up a notch with added flavor.
What Is Gnocchi? is it Gluten-Free?
While the exact origins of the word gnocchi (pronounced N’YAW-kee) are unknown, the popular potato dumplings are from northern Italy. Light and airy, gnocchi are little dumplings typically made out of potatoes, though many variations exist. We’ll talk more about the ingredients below!
Traditionally, they were considered to be peasant food, because they were both filling and cheap to make. Today, they are enjoyed all over the world and are most commonly made by combining mashed potatoes with flour and forming bite-sized balls of dough. Read more about the origins and variations of gnocchi here!
Gluten-Free vs Traditional Gnocchi
Given that gnocchi is known for being made with potatoes, I get a lot of questions about whether or not it’s gluten-free. So, let’s clear up the confusion! While both regular gnocchi and gluten-free gnocchi are primarily made out of potatoes, regular gnocchi also contains wheat flour that acts as a binder.
Therefore, to create gluten-free gnocchi, Delallo has swapped out wheat flour with rice flour! It replicates the fluffy taste and texture we all love without any gluten!
- Made in a certified gluten-free facility – meaning there’s no chance of cross-contamination!
- Soft, pillowy, and delicious
- Super versatile and ready to dress in a number of sauces, from hearty to simple
- Easy to cook and ready in minutes
Ingredients You’ll Need
Our love for gluten-free gnocchi runs deep, and it’s time to put it to use! Make that gluten-free pasta salad with basic ingredients and veggies of choice!
- Cherry Tomatoes
- Green Beans (and/or other green veg of choice!)
- Olive Oil (We love Delallo’s olive oil!)
- Gluten-Free Gnocchi (or gluten-free mini gnocchi)
- Cilantro Pesto (or pre-made pesto of choice)
- Pine Nuts
- Crumbled Feta
- Seasonings & Herbs (salt, pepper, basil, etc.)
How to Make Gnocchi Pesto Pasta Salad
- First things first, gather your favorite veggies for the pasta salad. I chose green beans and tomatoes, but zucchini can be substituted as well!
- Then, for even more added flavor and texture, toss them in olive oil, season, and broil in the oven.
- Set your veggies aside to cool while you prep your gluten-free gnocchi and pesto, if you’re making our homemade cilantro pesto, that is.
- Cooking gnocchi is so quick and easy. The hardest part is waiting for the water to boil. Ha! Simply bring a pot of salt water to a boil, add the gnocchi, stir, and watch them float to the top when done. This usually takes about 2 minutes. Once cooked, drain the water.
Note: Just be careful not to rinse your gnocchi! The starch on the outside will help the oils and sauce stick!
- Carefully toss the gnocchi with pesto, veggies, and other fixings, and let it come to room temperature.
Bam! You’re done, and you won’t believe how much flavor these easy steps add to your gnocchi pasta salad!
Note: To prevent your gluten-free pasta salad from drying out, be extra careful to completely coat the gnocchi with olive oil and pesto sauce! This helps lock in the moisture.
Perfect Pasta for Meal Prep – 2 Ways!
Before we dive into our tried and true methods for meal prep, it’s important to note that pasta salad is best when served at room temperature. That said, it’s super easy to meal prep and can be kept in the fridge for up to 4-5 days!
Meal Prep Method #1
- Prepare all of your ingredients ahead of time, keeping them separate.
- When you’re ready to serve, reheat your gluten-free gnocchi by adding it to a metal strainer and dipping it into a pot of boiling water for about 30 seconds or until it is heated through.
- Then, toss all the ingredients together, and enjoy!
Meal Prep Method #2
- Prepare your pesto pasta salad according to the instructions below, tossing to combine.
- To reheat your gluten-free gnocchi pasta salad, add it to a shallow baking dish, and pop it in the oven at 350° F for about 20 minutes or until it is heated through.
- To serve, remove it from the oven, and enjoy!
REHEATING TIP: To freshen up your gnocchi pasta salad after a day or two in the fridge, add more oil or warmed pesto as needed. This will add moisture back into the pasta, prevent it from sticking together, and make your pesto pasta salad good as new!
Serving Suggestions
Personally, I think this recipe is super filling all on its own. However, there are endless ways to serve it! For instance, try serving it as:
Gluten-Free Gnocchi Pesto Pasta Salad
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
Whip up this Gluten-Free Gnocchi Pesto Pasta Salad in minutes for the perfect make-ahead recipe that can be served hot, cold, or at room temperature to meet all your needs!
Ingredients
- ½ pound green beans (washed and trimmed)
- 1 cup cherry tomatoes
- 1–2 Tablespoons olive oil, divided
- Kosher salt to taste
- Black pepper to taste
- 16–18 ounces gluten-free gnocchi (or mini gluten-free gnocchi)
- ⅓ – ½ cup homemade cilantro pesto (or pre-made pesto)
- ¼ cup pine nuts
- ¼ – ⅓ cup crumbled feta
- Optional: 2 Tablespoons fresh cilantro or basil, chopped
Instructions
- Place an oven rack in the center of the oven, and preheat it to broil.
- Line a baking sheet with aluminum foil. Add the washed and trimmed green beans and cherry tomatoes to the sheet in an even layer.
- Lightly coat the veggies in 1-2 Tablespoons of olive oil. Season with salt and pepper to taste, and toss again.
- Transfer the baking sheet to the broiler, and cook for 5 minutes.
- Remove the baking sheet from the oven, toss the veggies, and place it back in the oven for an additional 3-6 minutes or until blistered. (See notes.)
- Remove the blistered veggies from the oven. Set aside to cool.
- Bring a large pot of water (4-5 quarts) to a boil. Add ½ Tablespoon of salt.
- Add the gluten free gnocchi to the pot. Cook for 2 minutes, stirring occasionally, or until the gnocchi begins to float to the top.
- Remove the pot from the heat. Use a slotted spoon to remove the gnocchi, and discard the water. Do not rinse.
- Place the gnocchi back in the pot, and toss with 2 teaspoons of olive oil. Add the pesto, and gently mix until the gnocchi is well coated.
- Chop the green beans into smaller pieces.
- Fold the green beans and tomatoes in with the pesto gnocchi.
- Sprinkle in pine nuts and feta. Stir to combine.
- Garnish with more feta, salt, pepper, and fresh herbs, if desired. Serve at room temperature for best flavor.
- Storage -Once prepared, this recipe will stay fresh in the fridge, covered, for up to 5 days.
Notes
- The longer the broiler preheats, the faster the green beans and tomatoes will cook. Thinner green beans may only take 5-7 minutes to blister.
- Add more oil or warmed pesto as needed to refresh leftover pasta salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stove Top
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 411
- Sugar: 2.3 g
- Sodium: 467 mg
- Fat: 17.8 g
- Saturated Fat: 2.7 g
- Carbohydrates: 54.6 g
- Fiber: 3.9 g
- Protein: 10.3 g
- Cholesterol: 27.3 mg
This is a great addition to our spring/summer rotation! I used 2 boxes of the mini gnocchi, vegan Feta crumbles, and made the cilantro pesto with cashew while omitting the pine nuts in the salad. Gluten free and vegan….we loved it!
Right? I love it too! So glad you made the cilantro pesto too! Thanks for feedback Elle.
Everyone at my house loved this salad! So delicious and its really easy to make!
I’m so glad! Thanks for feedback Toni
This salad is such a crowd pleaser. It was the first one to go at our brunch!
I’m so glad! That’s always a good sign. Haha. 🙂