Pan-Fried Gnocchi Salad

Pan-Fried Gnocchi Salad

This simple, yet sophisticated, salad gets an unexpected twist with the addition of browned gnocchi.

20 min. prep time
4 servings
151 Rating


1/2 cup walnut halves
1 (1-pound) package gnocchi
1/2 cup sweetened dried cranberries
1/2 cup thinly sliced red onion
5 ounces (6 cups) baby arugula
1/4 cup crumbled blue cheese
1/4 cup thinly sliced fresh basil leaves, if desired


Melt 2 Sauté Express® squares over medium heat; add walnuts and gnocchi, stirring to coat. Cook 8-10 minutes or until gnocchi are golden brown.

Push gnocchi and nuts to one side of skillet. Add remaining Sauté Express® square; continue cooking until melted. Add cranberries and red onion; toss lightly. Add arugula; toss to coat.

Spoon mixture onto serving platter; top with blue cheese and basil leaves, if desired.

Recipe Tip

Gnocchi may be found in the pasta section or freezer case of the supermarket.

Nutrition Facts (1 serving)

Calories: 490

Fat: 36g

Cholesterol: 110mg

Sodium: 880mg

Carbohydrates: 29g

Dietary Fiber: 3g

Protein: 17g

Recipe #16044©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

I had to make a few recipe variations based on what I did and did not have, but still turned out great. (Had to use almonds instead of walnuts and goat cheese instead of blue cheese. Also didn't have/use cranberries.) The only thing is that after adding and coating the greens, they became wilted and really didn't resemble a salad, but for me that made it all the better; I love wilted greens. At the end I added about 3/4 lb. small cooked shrimp which I at first thought would be overkill, but totally worked and made this a very filling one skillet meal.

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