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 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!
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.
- 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.
- 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
- 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
- In a large bowl, whisk together the ingredients for the Creamy Dijon Dressing. Set asside.
- 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.
- 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.
- 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.
- Add the quinoa to the gnocchi. Stir in the green onions and dill and serve.