Mediterranean Crispy Gnocchi Pasta Salad with Creamy Hummus (Vegan)
This Mediterranean Crispy Gnocchi Pasta Salad with Creamy Hummus is a fun spin on a pasta salad recipe with lots of fresh vegetables, chickpeas and baked gnocchi. It’s naturally high in fibre and protein.
Welcome back to day 3 of my pasta salad mini-series and this fun spin on a gnocchi dish. I have combined the idea of crispy rice salad with a pasta recipe for this one, using fresh potato gnocchi which goes straight in the air fryer or oven until perfectly golden and pillowy soft inside. The rest of the salad is fresh and delicious all served with the creamiest hummus – this adds the dressing element as well as increasing the fibre and protein of the dish.
Why will I love this?
This is so good:
- Full of texture with crispy gnocchi and creamy hummus elements
- Packed with colour
- Full of mediterranean flavour
- Tomatoes, sun-dried tomatoes and rocket
- With chickpeas for added protein and fibre
- Naturally plant-based, egg-free and dairy-free
- Gluten-dree and nut-free
- Easy to make in a few steps
- Everyone will love it
- The gnocchi turns so crispy in the oven
- Delicious warm or cold
- Leftovers taste great the next day
- Ideal for meal prep
- Make up a bigger batch
- Great to bring to BBQs and picnics
- A great source of fibre
- Takes less than 30 minutes to make
If you already love the sound of this gnocchi, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the crispy gnocchi:
- Fresh potato gnocchi: I use the one from White Rabbit Co or Dell’Ugo as they are both vegan and made with good ingredients.
- Olive oil: or your preferred cooking oil.
- Herbs and spices: dried mixed herbs and sweet smoked paprika.
- Salt and pepper: to season.
As for the salad:
- Chickpeas: or you can use other beans or legumes, too. I love the Bold Bean Co Queen Chickpeas as they taste so good.
- Sun-dried tomatoes: for lots of flavour.
- Olives: use green or black olives and slice them in half.
- Tomatoes: fresh cherry tomatoes.
- Cucumber: for freshness.
- Fresh mint: and you can use some basil, too.
- Pickled red onions: I make my own using this recipe or you can buy them as well.
- Rocket: I love the peppery flavour but other salad leaves will work.
- Lemon: to season the leaves.
- Extra virgin olive oil: to toss through the salad.
- Pomegranate: for freshness.
- Hummus: either make your own (which is my favourite) but you can also buy it, if you are short on time.
Is this gluten-free and nut-free?
Yes this is easily gluten-free, just check your gnocchi for wheat. This is also nut-free.
How do I make this?
This is ready in a few steps:
- Toss the gnocchi with the seasoning and air fry until crispy: about 15 minutes.
- Chop up the veggies: for the salad.
- Toss all of the vegetables together: and dress with lemon and olive oil.
- Smear some hummus onto plates: and top with the salad.
- Top with the crispy gnocchi: and enjoy.
How long will it last?
Once made, enjoy straight away or keep the hummus, gnocchi and salad in separate containers for the best textures. They will keep for 2-3 days in the fridge. You can mix it all together, but the gnocchi will naturally soften in the salad.
What other recipes can I try?
For more pasta bowls:
- Courgette Lemon and Butterbean Pasta Salad
- Chickpea Tuna Pasta Salad
- Tomato Broccoli and Beans Pesto Pasta
- Sticky Tofu Halloumi Orzo Pasta Salad
- Pistachio Pesto Pasta Salad
Mediterranean Crispy Gnocchi Pasta Salad with Creamy Hummus (Vegan)
This Mediterranean Crispy Gnocchi Pasta Salad with Creamy Hummus is a fun spin on a pasta salad recipe with lots of fresh vegetables, chickpeas and baked gnocchi. It’s naturally high in fibre and protein.
Ingredients
For the Crispy Gnocchi:
- 1 pack (350-400g) fresh gnocchi
- 1 tbsp olive oil
- ½ tsp dried mixed herbs
- ½ tsp sweet smoked paprika
- Salt and pepper
For the Salad:
- 1 tin chickpeas (drained wight 240g)
- 80g sun-dried tomatoes, from the jar, chopped
- 80g pitted olives, sliced
- 140g cherry tomatoes, in ½ or ¼
- ½ cucumber, chopped small
- A few springs fresh mint and/or basil
- 4 tbsp pickled red onions
- 2 handfuls rocket
- 1 lemon, juiced
- 1-2 tbsp extra-virgin olive oil
- 2 tbsp pomegranate
- 8 tbsp hummus
Instructions
- If needed, make a fresh batch of hummus.
- Add the gnocchi to a bowl with the olive oil, herbs, paprika, salt and pepper and toss well. Pour onto a baking tray and air fry at 200C for 15 minutes, tossing halfway through until the gnocchi are crispy and golden. You can also bake them at the same temperature for 20 minutes or pan-fry them.
- To a bowl, add the chickpeas, sun-dried tomatoes, olives, cherry tomatoes, cucumber, fresh herbs, pickled onions and rocket and then pour over the lemon juice and olive oil. Season with salt and pepper and toss well.
- Spread the hummus onto two bowls and top with the salad. Now top with the crispy gnocchi and pomegranate and enjoy.
- To save for later, keep the hummus in a separate container (or to the side of one container) and the salad in container in the fridge for 2-3 days and add the rocket on the day of serving. For ultimate crispiness, keep the gnocchi separate from the salad and add just before eating.
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Stay in touch
I look forward to hearing what you think of this Mediterranean Crispy Gnocchi Pasta Salad with Creamy Hummus so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With gnocchi love x
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