Summer Gnocchi Salad

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Summer Gnocchi Salad


  • 12 ounces Cappello’s Gnocchi
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 1 zucchini, peeled into ribbons
  • ½ pound green beans, trimmed and cut into 2” long pieces
  • 2 tablespoons garlic-infused olive oil (homemade or store-bought)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup grilled corn kernels
  • 3 cups arugula
  • 1 ounce crumbled feta cheese
  • Flaky sea salt
  • Freshly ground black pepper


  • Preheat the oven to 400ºF.
  • Add the tomatoes, olive oil, and a sprinkle of salt and pepper to a baking dish. Toss well. Roast 15 minutes or until the tomatoes burst. Remove from oven.
  • Bring a medium saucepan of water to a boil. Drop the green beans into the saucepan, and cook 3 to 5 minutes, or until crisp tender. Drain and set aside.
  • Cook the gnocchi according to package directions. Drain and then return it back to the warm pot. Add the zucchini, green beans and garlic-infused olive oil to the pot. Toss well. Sprinkle with red pepper flakes, salt and pepper. Stir in the roasted tomatoes and corn.
  • Divide the arugula evenly among three bowls. Top with 1/3 of the gnocchi mixture and a sprinkle of feta cheese.

Additional Info

  • Serves: 3
  • Prep time: 25 minutes
  • Total time: 1 hour