Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan
May 15, 2024 by Kimberly
Savor the charm of this gnocchi romaine salad combined with roasted tomatoes and parmesan in a creamy garlic-yogurt dressing – perfect for a refreshing, hearty meal!
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TOTAL TIME
25 min
SERVES
2 bowls
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
Elevate your dining experience with this gnocchi romaine salad, featuring oven-roasted tomatoes and a sprinkle of parmesan, all tossed in a zesty garlic-vinegar yogurt dressing. A delightful twist on classic ingredients!
This salad shines whether served chilled or with tomatoes fresh out of the oven and gnocchi straight from the pan, making it a delightful choice for warm days. Pair it with red wine or a chilled rosé to complement the tangy yogurt dressing, along with a bit of baguette. Perfect for picnics or light lunches.
Keep the salad fresh by storing its components separately in sealed containers in the refrigerator. It’s best enjoyed within two days to ensure the flavors stay vibrant and the gnocchi retains its texture.
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LET’S MAKE A PIECE OF HAPPINESS
Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan
- Total Time: 25 minutes
- Yield: 2
- Diet: Vegetarian
Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium-sized frying pan
- two salad bowls
- small bowl
Ingredients
- 2 romaine lettuces
- 1 garlic clove
- 20 grams parmesan
- 8 grams Worcestershire sauce
- 1 tsp dijon mustard
- 100 grams yogurt
- 12 grams red wine vinegar
- 250 grams cocktail tomatoes
- 1 tbsp olive oil
- 1 garlic clove
- 400 grams soft gnocchi
- 2 tbsp olive oil
- chives
- parmesan
- black pepper
Instructions
PREPARATIONS
- Wash tomatoes, lettuce, and chives.
- Chop the chives into fine rolls and cut the lettuce into bite-sized pieces.
- Peel the garlic cloves and finely chop or press them.
- Grate the Parmesan finely.
- Line a baking tray with parchment paper.
- Preheat the oven to 200°C/392°F.
INSTRUCTIONS
- Place the tomatoes on the baking tray. Mix with 1 tablespoon of olive oil and a pressed garlic clove, and roast in the oven for about 15 minutes.
- Heat 2 tablespoons of olive oil in a medium frying pan and sauté the gnocchi until crispy.
- Meanwhile, divide the Romaine lettuce between two bowls. In a small bowl, thoroughly mix all the ingredients for the dressing. Evenly distribute the dressing over the lettuce in the two bowls, toss well to coat the lettuce with the dressing.
- Remove the tomatoes from the oven and distribute them and the gnocchi among the bowls. Toss briefly. Top everything with chives and Parmesan and serve immediately.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 10
- Cook Time: 15
- Category: SALAD
- Cuisine: ITALIAN
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