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A bowl containing cooked gnocchi, kale, shredded parmesan, dried cranberries, pumpkin seeds, sliced red onions, and breadcrumbs.
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Roasted Gnocchi Kale Salad with a Garlic Parmesan Dressing

This crispy gnocchi salad with kale and garlic parmesan dressing is so hearty and delicious. I love to serve this with a meat protein as a main dish, or as a fun side dish or dish to pass at holiday get togethers. You really can't go wrong with this salad!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: gnocchi salad
Servings: 6
Author: Emily Richter

Ingredients

  • 16 oz. potato gnocchi or regular gnocchi
  • 2.5 tablespoons olive oil separated
  • 2 cloves garlic smashed
  • ½ teaspoon sea salt separated
  • ¼ teaspoon freshly cracked pepper
  • ½ cup grated Parmesan cheese separated
  • 1 bunch kale deboned and roughly chopped (~6 cups)
  • ½ tablespoon fresh lemon juice
  • ½ cup unsweetened dried cranberries
  • ½ cup pepitas salted and roasted
  • ¼ large red onion thinly sliced

Dressing

Instructions

  • Preheat the oven to 450ºF. Add the gnocchi to a half baking sheet. Toss the gnocchi with 2 tablespoons olive oil, ¼ teaspoon salt, pepper, ¼ cup parmesan cheese, and 2 tablespoons water. Add the garlic cloves to the pan and drizzle with olive oil.
    A metal baking tray with uncooked gnocchi, shredded cheese, and garlic cloves arranged on a light, textured surface.
  • Bake the gnocchi for 15-20 minutes or until the gnocchi is softened and begins to brown. Remove from the oven and set aside. Be sure to toss the gnocchi so it doesn’t stick to the bottom of the pan.
    A metal baking sheet with scattered cooked gnocchi, some clumps of melted cheese, and a few roasted garlic cloves on a textured surface.
  • Add the kale to a large bowl and add ½ tablespoon of olive oil and lemon juice to the kale. Massage the oil and lemon juice into the kale until the kale begins to soften, about 1-2 minutes.
    A person massages chopped kale in a large bowl, with a white bottle in the background on a light-colored surface.
  • Add the remaining Parmesan cheese, cranberries, pepitas, red onion, remaining salt, and the gnocchi to the kale and toss.
  • Prepare the dressing. Add the garlic cloves from the roasting pan, parmesan cheese, white wine vinegar, and olive oil to a small high-speed blender. Blend until smooth.
    Top view of a food processor containing a pale, creamy blended mixture with visible metal blades in the center.
  • Add the dressing to the salad and toss. Serve immediately.
    A bowl of salad with gnocchi, kale, red onion, dried cranberries, and grated cheese, with small bowls of pumpkin seeds and more cranberries on the side.

Video

Notes

  • You can use any type of gnocchi for this salad.
  • Feel free to add roasted chicken or rotisserie chicken to the salad for more protein.
  • Air Fryer Instructions: Option to air fry the gnocchi at 400°F for 8 minutes, tossing halfway through.

Nutrition

Calories: 360kcal | Carbohydrates: 42g | Protein: 11g | Fat: 18g | Fiber: 6g | Sugar: 8g