Smashed Gnocchi Salad Olivieh

This Smashed Gnocchi Salad Olivieh is inspired by the delicious Persian potato salad, salad Olivieh. In place of potatoes we are using smashed gnocchi which is ultra crispy with a delicious chewiness. The salad is made with peas, gherkins, carrots, egg, spring onion, and dill and tossed together with a lemony mayonnaise dressing.

Ingredients

To make this smashed gnocchi salad you will need:

• Potato Gnocchi
• Olive oil
• Eggs
• Lemon juice
• Gherkins 
• Peas 
• Carrot 
• Mayonnaise
• Spring onions
• Fresh dill 

How to make Smashed Gnocchi Salad Olivieh

Firstly, bring a large pot of water to the boil. Cook the gnocchi according to the packet instructions – usually for around 2-3 minutes. Drain well and add into a heat-proof bowl. Toss well with olive oil and salt.

Then tip onto lined baking trays and use the bottom of a small bowl or glass to smash down each gnocchi. Lightly oil the glass or bowl if the gnocchi sticks! Drizzle with a little more oil.

Bake in an oven preheated to 230℃/210℃ fan until starting to turn golden brown, about 20-25 minutes. Do not allow them to turn completely brown or they will lose their chew.

Meanwhile, make the dressing. Add the mayonnaise and lemon juice to a bowl and mix well. Season to taste with salt and pepper.

Grate the hard boiled eggs using a coarse cheese grater.

Allow the gnocchi to cool slightly before adding to a large mixing bowl. Tip in the carrots, peas, egg, gherkins, dill, and spring onion. Finally, drizzle over the lemon mayonnaise dressing and toss well. Enjoy!

Similar recipes

If you like this crispy gnocchi salad, you might also like these recipes:

• Honey Mustard Smashed Potato Salad
• Cheese and potato bake
• Pesto tortellini salad

Smashed Gnocchi Salad Olivieh

5 from 1 vote

Crispy gnocchi salad inspired by a Persian salad Olivieh. Served in a lemon mayonnaise dressing with peas, carrots, gherkins, egg, spring onion, and fresh dill.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 3

Course: lunch

Cuisine: Persian

Calories: 690

Ingredients Method

Ingredients

  

• 500g Potato Gnocchi
• 2 tbsp olive oil
• salt and pepper to taste
• 3 large hard boiled eggs
• 4 tbsp fresh lemon juice
• 1/2 cup gherkins diced
• 1 cup frozen peas thawed
• 1 cup cooked carrot diced (I used tinned baby carrots)
• 1/3 cup mayonnaise
• 4 spring onions, sliced green part only
• 1 handful fresh dill chopped

Method

 

1. Preheat the oven to 230℃/210℃ fan.
2. Bring a large pot of water to the boil. Add the gnocchi and cook to packet instructions. Drain and tip into a bowl. Drizzle over half the olive oil and a pinch of salt and toss well.
3. Line two large baking trays with baking paper. Tip the gnocchi onto the trays, smash down using a lightly oiled glass or small bowl, and drizzle with the remaining olive oil. Ensure the gnocchi is spaced apart and bake for 20-25 minutes until starting to turn golden brown. Do not let them get too brown or they will lose their chew!
4. Meanwhile, mix together the lemon juice and mayonnaise in a small bowl and season to taste with salt and pepper. Grate the eggs using a coarse cheese grater.
5. Once cooked and cooled slightly, tip the crispy gnocchi into a large bowl. Add in the egg, gherkins, peas, carrot, spring onion, and dill. Pour over the mayonnaise dressing and toss until everything is well mixed. Serve!