This Vegan Gnocchi Salad is a fresh twist on Caesar salad. With crisp-yet-pillowy roasted gnocchi standing in for croutons, plus roasted cauliflower, crisp romaine lettuce, and a simple tahini-Caesar dressing. It makes a great light lunch or side dish, is easy to prepare, and can be gluten-free with your choice of gnocchi!
This gnocchi salad delivers everything you want in a Caesar-inspired dish - savoriness, creaminess, and a delightful mix of textures thanks to the gnocchi and both fresh and roasted veggies.
The gnocchi, which is roasted until golden and slightly crisp on the outside, adds a heartiness that makes this salad feel more like a main course.
The cauliflower is roasted at the same time and adds varying texture and a nutty depth of flavor.
And you'll love the creamy tahini Caesar dressing because it's the perfect balance of delicious yet ridiculously easy to make!
What is gnocchi?
Gnocchi are small Italian dumplings made from a combination of starchy potato, flour, and sometimes egg. Traditionally, wheat flour is used, but gnocchi can be made gluten-free by using alternative flours.
Gnocchi have a pillowy texture and are often served with sauces, but they can also be roasted for a crispy exterior. Their versatility makes them a great addition to salads, soups, and main dishes.
Shelf-stable gnocchi has become one of our favorite pantry staples because it is so versatile. It's a life-saver on those "Uh oh, what's for dinner?" nights.
Ingredients
- Gnocchi - Though traditional gnocchi often contains egg, many shelf-stable packages of gnocchi you'll find at the grocery store are vegan. To keep the dish gluten-free, look for GF gnocchi, which often uses rice flour instead of wheat flour.
- Cauliflower - I had cauliflower to use up, so I decided to roast the florets along with the gnocchi. It adds really nice flavor to the salad. Broccoli is a good substitute.
- Romaine Lettuce - Crisp romaine is the classic choice for Caesar salad, but since we're already straying from tradition, feel free to mix things up! Softer lettuces won't provide the same crunch, but incorporating other greens along with the romaine is one way to make the salad more visually interesting.
- Vegan Parmesan - This is optional but does add a nice punch of salt and richness. I used Violife Just Like Parm. For a homemade option go with one of the options in my Vegan Parmesan recipe.
- Tahini - Creamy and rich, this serves as the base for the dressing.
- Garlic - You'll need one large clove of garlic for the vegan Caesar.
- Lemon - You'll need one small lemon; the zest is tossed with the gnocchi before roasting, and lemon juice adds bright acidity to the dressing.
- Dried Thyme - Inspired by croutons, thyme adds subtle, savory herb flavor to the gnocchi.
- Sea Salt and Black Pepper - for seasoning the gnocchi, cauliflower, and the dressing.
- Capers - Minced capers and their brine add robust saltiness and tang to the dressing.
See the recipe card below for amounts and step-by-step instructions.
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How to Make Roasted Gnocchi Salad
Season the gnocchi: In a large bowl toss the gnocchi with olive oil, lemon zest, dried thyme, salt and pepper.
Roast the gnocchi and cauliflower together: Cut the cauliflower into small florets similar in size to the gnocchi. Toss with olive oil and season with salt and pepper.
Spread the gnocchi and cauliflower out on a baking sheet in a single layer and roast at 425°F for about 25 minutes, flipping at the halfway point.
Hint :
Arrange the cauliflower and gnocchi separately on the baking sheet. Then, if the cauliflower is done first, you can easily transfer it to a plate, and return the gnocchi to the oven.
Make the dressing: While the gnocchi and cauliflower are roasting, whisk together the dressing in a small bowl. Set aside.
Assemble the salad: Wash, dry, and chop the romaine lettuce. Spread the romaine on a serving platter, arrange the roasted gnocchi and cauliflower around the plate, and drizzle with a generous amount of dressing.
Serve: Garnish with freshly grated Parmesan, chopped parsley, and minced capers, if desired, and serve immediately.
Customize It
Make your gnocchi salad even more exciting with additional veggies, like cherry tomatoes, carrot, zucchini, red onion, or cucumber.
In addition to the romaine, mix in some arugula, spinach, shredded cabbage or raddichio.
Boost the protein and make the salad more filling by tossing in some roasted white beans or chickpeas.
Related: Love gnocchi and white beans together? You've gotta try this Italian Beans and Greens!
FAQs
Gnocchi is sometimes prepared with egg, though many brands of store-bought gnocchi do not contain egg and are naturally vegan. Be sure to check the ingredient lists.
This salad is best enjoyed fresh. If you do have leftovers, store in the refrigerator in an airtight container and enjoy within 24 hours. Extra salad dressing should be stored separately.
More Salad Recipes
I hope you enjoy this roasted gnocchi salad. If you try the recipe I would love to hear from you. Comment below and let everyone know how it turned out!
Recipe
Gnocchi Salad With Tahini-Caesar Dressing
Equipment
Ingredients
For the Salad:
- 1 (16 oz) package shelf-stable gnocchi - see Notes
- 2 Tablespoons olive oil, divided
- 1 teaspoon lemon zest
- ½ teaspoon dried thyme - not powdered
- salt and pepper
- 3 cups small cauliflower florets - cut similar in size to gnocchi; about 8 oz.
- 2 heads romaine lettuce
- ¼ cup grated vegan Parmesan cheese
- ¼ cup chopped fresh parsley
For the Dressing:
- ¼ cup tahini paste
- 1 large clove garlic, peeled and grated or minced
- 2 Tablespoons lemon juice
- 2 teaspoons stoneground mustard - or Dijon
- 2 Tablespoons nutritional yeast
- ½ teaspoon finely diced capers - plus more for garnish
- ½ teaspoon caper brine
- ¼ cup water
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 425°F and locate a large baking sheet.
- In a large bowl, toss the gnocchi with 1½ tablespoon of olive oil, the lemon zest, dried thyme, and a several pinches of salt and pepper. Spread the gnocchi in a single layer on the baking sheet, leaving some room at one end for the cauliflower.
- Toss the cauliflower florets with the remaining ½ tablespoon oil and season with salt and pepper. Spread the cauliflower on the baking sheet.
- Roast for 25-30 minutes, flipping at the halfway point. Tip: If the cauliflower is tender before the gnocchi is browned, transfer it to a plate and return the gnocchi to the oven until golden and crisp on the outside.
- Combine all of the dressing ingredients in a bowl, and whisk until smooth. Set aside. If the dressing becomes too thick as it sits, thin it with a splash of water.
- Wash, dry, and chop the romaine lettuce. Arrange on a serving platter or individual plates.
- Pile the roasted gnocchi and cauliflower on top, and drizzle with a generous amount of dressing. Garnish with freshly grated Parmesan, chopped parsley, and minced capers, if desired. Serve immediately.
Notes
Boost the protein and make it more filling by tossing in some roasted white beans or chickpeas. Store - Gnocchi salad is best enjoyed immediately, but if you do have leftovers, store in an airtight container in the fridge for up to 1 day. Store leftover salad dressing in a separate container.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Christine says
Absolutely delicious! The dressing is divine. I had some pumpkin and onions that needed using, so roasted them as well and added peas for bright green as I only had an iceberg lettuce that wasn't "green enough". Drained, and patted dry, a can of lentils that was lurking in the back of the pantry and spread them out on a tray with olive oil and salt and pepper and they roasted up crispy to sprinkle on top. My goodness, this is a fabulous recipe! Thanks so much Lori.
Lori Rasmussen says
Your additions sound delicious! Thanks for sharing with us, Christine.