Greek-style gnocchi salad recipe

Name: Greek-style gnocchi salad
Yield: Serves 4
Ingredients: 500g pack gnocchi; 2 tbsp olive oil; 1 large garlic clove, finely chopped; 1 Suntrail Farms lemon, zested and juiced; 15g fresh basil, stalks chopped, leaves shredded; 80g pitted black olives (from a 330g jar), drained and sliced; 250g pack Nightingale Farms cherry tomatoes, halved; 1 cucumber portion, sliced into half moons; ½ red onion, very finely sliced; 150g Greek-style salad cheese, diced

Try a new twist on potato salad with pillowy gnocchi, and combine it with the ingredients from a classic Greek salad for a colourful vegetarian dinner recipe that's ready in under 30 minutes. With olives, tomatoes and crumbly feta, this gnocchi recipe is packed with fresh flavours, perfect for al fresco summer dinners.

See method

Serves 4
15 mins to prepare and 10 mins to cook
371 calories / serving

Vegetarian

Shop your ingredients

Tesco Gnocchi 500G
500g pack gnocchi
£2.00
£4.00/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Large Garlic
1 large garlic clove, finely chopped
£0.50
£0.50/each
Suntrail Farms Price Lemons Minimum 4 Pack
Aldi Price Match
1 Suntrail Farms lemon, zested and juiced
£0.89
£0.22/each
Tesco Fresh Cut Basil 30G
Aldi Price Match
15g fresh basil, stalks chopped, leaves shredded
£0.50
£16.67/kg
Tesco Pitted Black Olives 330G
80g pitted black olives (from a 330g jar), drained and sliced
£1.10
£6.75/kg DR.WT
Nightingale Farms Cherry Tomatoes 250G
250g pack Nightingale Farms cherry tomatoes, halved
£0.62
£2.48/kg
Tesco Whole Cucumber Each
Aldi Price Match
1 cucumber portion, sliced into half moons
£0.99
£0.99/each
Tesco Red Onions Loose
Aldi Price Match
½ red onion, very finely sliced
£0.20
£0.95/kg
Tesco Greek Feta Cheese 200 G
150g Greek-style salad cheese, diced
£2.25
£11.25/kg

Method

Boil the gnocchi in a large pan of water for 3 mins. Drain well, then pat dry with kitchen paper. Heat ½ tbsp oil in a large frying pan over a high heat. Add half the gnocchi (it may spatter a little) and stir-fry for 4-5 mins until golden. Transfer to a plate with a slotted spoon, then repeat with the remaining gnocchi.
Return the pan to a low heat and add the remaining oil. Add the garlic, lemon zest and chopped basil stalks and cook for 1-2 mins until fragrant but not coloured; remove from the heat. Add the lemon juice and season with pepper, then whisk with a fork to combine.
Return the gnocchi to the pan, toss to coat, then tip into a large bowl. Add the olives, tomatoes, cucumber, onion and cheese. Toss gently to mix, then top with shredded basil leaves to serve.