Gnocchi Potato Salad with Green Beans & Quinoa

Yesterday was pretty much a perfect spring day here in Sydney, Australia. It was 22C and there wasn’t a cloud in the sky in the afternoon. After walking about 6k around the city, and then going for a 5k run/walk in the beautiful Centennial Park, my man and I were looking forward to eating a nice dinner out on the balcony. The warm weather screamed for potato salad, but when I looked through the pantry and came across a package of gnocchi, I decided to try something new.

Gnocchi Potato Salad with Green Beans & Quinoa

Gnocchi are potato dumplings that think they’re pasta. Potato pasta! To a carb-lover like me, that’s perfection. (The only other thing that might come close are perogies. But I digress…) I decided to use gnocchi for my potato salad instead of regular potatoes. Once your water is boiling, they’re ready in just 2 minutes and they have a great soft pillowy texture. I was going to serve green beans on the side anyway, so I decided to toss them right into the salad. Quinoa was added in as a means to justify the carbs. See? There’s a healthy girl in me somewhere!

Gnocchi Potato Salad with Green Beans & Quinoa

For the dressing, I went with my mom’s Creamy Dijon Dressing. I’m not sure where she got it from, but she’s been making it for years. The original calls for regular mayo, so I always just substitute it with vegan mayo, and I use maple syrup for the teaspoon of sugar. Agave should work too.

Gnocchi Potato Salad with Green Beans & Quinoa

Gnocchi Potato Salad with Green Beans & Quinoa

Notes

  • Dark (red/brown) quinoa makes the biggest impact here, so try to seek it out if you can. Otherwise, you may want to add some more color to this dish – black beans would be a nice option.
  • I tried the cold leftovers, and I have to say: this one of those salads that is better served warm (and fresh). The gnocchi lose their pillow-soft texture when cold. So while it’s better fresh, you can just zap leftovers in the microwave for a couple minutes to bring the gnocchi back to life.
  • You can substitute 4 cups of boiled cubed potatoes for the gnocchi – this is a great option if you’re celiac and can’t find gluten-free gnocchi in your area.

Gnocchi Potato Salad with Green Beans & Quinoa

Gnocchi Green Beans
Brown & Red Quinoa Creamy Dijon Dressing
5.0 from 1 reviews
Gnocchi Potato Salad with Green Beans & Quinoa
 
Prep time
Cook time
Total time
 
This warm salad uses store-bought gnocchi as a neat alternative to traditional potato salad. The green beans and quinoa make it healthy, not to mention colorful!
Author:
Recipe type: Main, Side, Salad
Serves: 4-6 sides
Ingredients
  • ½ cup red/brown quinoa, rinsed and drained
  • 500g gnocchi (make sure it’s vegan) (or 4 cups of cubed, boiled potatoes)
  • 2 cups green beans, de-stemmed and cut in half
  • ⅓ cup green onions, sliced
  • ¼ cup fresh dill, finely chopped
Creamy Dijon Dressing
  • ⅓ cup extra-virgin olive oil
  • 1 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp maple syrup
  • ¼ tsp salt
Instructions
  1. In a large bowl, whisk together the ingredients for the Creamy Dijon Dressing. Set asside.
  2. Add quinoa to a saucepan with 1 cup water, cover and bring to a boil. Reduce heat to simmer, and cook, covered for about 20 minutes.
  3. Bring a large pot of water to boil. Drop in the gnocchi and cook until they rise to the surface, about 2-3 minutes. Leaving the water boiling, use a slotted spoon to remove the gnocchi from the surface and into a medium bowl. Drain the gnocchi of any excess water and place them into the bowl with the dressing.
  4. Add the green beans to the boiling water and cook until tender but still crisp, about 5 minutes. Drain beans and add them to the gnocchi.
  5. Add the quinoa to the gnocchi. Stir in the green onions and dill and serve.

Gnocchi Potato Salad with Green Beans & Quinoa

Gnocchi Potato Salad with Green Beans & Quinoa

I served it with some store-bought garlic tofu…

Vegan Month of Food 2011

26 Comments

  1. This looks fantastic. I haven’t made or had gnocchi in ages. I prefer the red quinoa. I think it has more texture to it than the regular.

    Reply
    • vegangela says:

      Thanks Heather. I hadn’t had gnocchi in a long time either, so I thought we deserved a treat after our active day. I agree with you on the dark quinoa. It looks prettier too!

      Reply
  2. Dimitra says:

    what a beautiful dish!

    Reply
    • vegangela says:

      Thanks Dimitra :)

      Reply
  3. What an elegant looking dish! Lovely – will try this soon – thanks!

    Reply
    • vegangela says:

      Thanks so much – please let me know when you do :)

      Reply
  4. Mandee says:

    That is one gorgeous plate of gnocchi!

    Reply
    • vegangela says:

      Thanks Mandee :)

      Reply
  5. Erin says:

    This is such a great idea! Gnocchi is one of my absolute favourite foods, so I definitely need to try this.

    Reply
    • vegangela says:

      Thanks so much Erin. Isn’t gnocchi magical?! Let me know if you try this :)

      Reply
  6. Hannah says:

    Fan-TAST-imacal idea! I thought at first that the quinoa was a health dollop of wholegrain mustard, which I thought was awesome. But the quinoa works too ;)

    Reply
    • vegangela says:

      Thanks so much Hannah! You’re right, it does look like wholegrain mustard (and that would be great to use for the Dijon mustard), but no, it’s quinoa… you know, to health-i-fy all that gnocchi :)

      Reply
  7. corrina says:

    wow. everything about this appeals to my deep, passionate love of carbs! drooling.

    Reply
    • vegangela says:

      Ha ha! Thanks Corrina, let me know if you try it :)

      Reply
  8. such a beauty!.. i havent had gnocchi in a while.. i have a severe craving now!

    Reply
    • vegangela says:

      Thanks so much Richa! I just went to your site and realized you made the apple fries. Those are on my to-try list as well – they look amazing :)

      Reply
  9. Melissa says:

    OMG Our family recently made a huge change in eating this was the third healthy meal I made and my kids loved it they ask for seconds. Thank you so much for the pictures and the recipe

    Reply
    • vegangela says:

      You’re so welcome Melissa, I’m so happy to hear that. Congratulations on eating cleaner, it’s the best thing you can do for your family :)

      Reply
  10. Mary says:

    Just made this- followed recipe exactly. So yummy! Haven’t had gnocchi forever and have recently been going thru a green bean kick, so this is perfect. Loved the quinoa too! Beautiful and tasty dish- the dill and Dijon mustard are a great combo too! Thanks!

    Reply
    • vegangela says:

      Hi Mary – Thanks for trying my recipe and taking the time to comment on it. I’m so glad that you liked it :)

      Reply
  11. mapta says:

    Thank you! Your recipe inspired (using what we had already) the following, AMAZING, version, loved by one and alll, including some VERY picky children. I would never, ever, have come up with this combination on my own.

    Combine:

    8 medium golden potatos, peeled and quartered, cooked in salted water until cooked through, but not mealy, and still holding together
    1/4 cup finely chopped fresh dill fronds, no stems
    1/4 cup finely chopped chives
    1/2 cup quinoa cooked in lightly salted water, drained, and cooled until grains don’t clump together
    1 pound haricots vert, cooked until still a little crispy, seasoned

    Mix lightly with enough lemon vinaigrette, to taste, not dripping. Yummm!

    Lemon vinaigrette: 1 teaspoon dijon mustard, 1 teaspoon agave syrup, 1/4 cup lemon balsamic vinegar, 1/2 cup light canola oil, mix until thickened and well blended.

    Reply
    • Sounds great! Thanks so much for taking the time to share it :D

      Reply
  12. Laura says:

    I made this tonight with garlic and basil gnocchi. The dressing was spot on. A lovely combination with the quinoa, green beans and fresh herbs. Thanks for the recipe. I will be following!

    Reply
    • So glad to hear it. Thanks for taking the time to comment :)

      Reply
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