Spring Vegetable Gnocchi Salad

This summer, give pasta salad an upgrade with gnocchi! This gnocchi salad is loaded with crunchy seasonal vegetables and tossed in a creamy parmesan-herb dressing.

    Entrée Salad
    8 to 10
    Serves a Crowd


  • 2 pounds gnocchi
  • 1 pound asparagus (cut into 1/2-inch pieces)
  • 4 ears fresh corn (kernels removed)
  • 1 cup frozen peas
  • 5 ounces plain Greek yogurt
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves (minced)
  • 1/3 cup fresh parsley (chopped)
  • 2 tablespoons fresh tarragon (chopped)
  • 2 tablespoons fresh chives (chopped)
  • salt and pepper

Cooking Directions

  • 1
    Fill a stockpot with salted water and bring to a boil over medium-high heat.
  • 2
    Add the gnocchi to the boiling water and cook 5 minutes. Add the asparagus and corn and cook another 2-3 minutes, or until the gnocchi float. Drain in a fine mesh colander. Rinse with cold water. Return to the pot, off heat.
  • 3
    In a small bowl, whisk together the yogurt, Parmesan, oil, mustard, and garlic until smooth. Stir in the herbs and season with salt and pepper.
  • 4
    Pour the dressing over the gnocchi; stir to coat. Refrigerate until ready to serve. Season to taste with salt and pepper.

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