Roasted Gnocchi Salad With Tahini-Caesar Dressing

Name: Roasted Gnocchi Salad With Tahini-Caesar Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 (16 oz) package shelf-stable gnocchi; 2 Tablespoons olive oil, divided; 1 teaspoon lemon zest; ½ teaspoon dried thyme; salt and pepper; 3 cups small cauliflower florets; 2 heads romaine lettuce; ¼ cup Grated vegan parmesan cheese; ¼ cup chopped fresh parsley; ¼ cup tahini paste; 1 large clove garlic, peeled and grated or minced; 2 Tablespoons lemon juice; 2 teaspoons stoneground mustard; 2 Tablespoons nutritional yeast; ½ teaspoon finely diced capers; ½ teaspoon caper brine; ¼ cup water; ½ teaspoon fine sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3 servings
Calories
455 kcal
Course
Salad
Cuisine
American

Roasted Gnocchi Salad With Tahini-Caesar Dressing

Finn Russell

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Vegan Gnocchi Salad is a fresh twist on Caesar salad. With roasted gnocchi standing in for croutons, plus roasted cauliflower, crisp romaine, and a simple tahini-Caesar dressing. It's perfect as a light lunch or side dish.

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Ingredients

Servings

For the Salad:

1 (16 oz) package shelf-stable gnocchi see Notes
2 Tablespoons olive oil, divided
1 teaspoon lemon zest
½ teaspoon dried thyme not powdered
salt and pepper
3 cups small cauliflower florets cut similar in size to gnocchi; about 8 oz.
2 heads romaine lettuce
¼ cup Grated vegan parmesan cheese
¼ cup chopped fresh parsley

For the Dressing:

¼ cup tahini paste
1 large clove garlic, peeled and grated or minced
2 Tablespoons lemon juice
2 teaspoons stoneground mustard or Dijon
2 Tablespoons nutritional yeast
½ teaspoon finely diced capers plus more for garnish
½ teaspoon caper brine
¼ cup water
½ teaspoon fine sea salt

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Instructions

Preheat the oven to 425°F and locate a large baking sheet.
In a large bowl, toss the gnocchi with 1½ tablespoon of olive oil, the lemon zest, dried thyme, and a several pinches of salt and pepper. Spread the gnocchi in a single layer on the baking sheet, leaving some room at one end for the cauliflower.
Toss the cauliflower florets with the remaining ½ tablespoon oil and season with salt and pepper. Spread the cauliflower on the baking sheet.
Roast for 25-30 minutes, flipping at the halfway point. Tip: If the cauliflower is tender before the gnocchi is browned, transfer it to a plate and return the gnocchi to the oven until golden and crisp on the outside.
Combine all of the dressing ingredients in a bowl, and whisk until smooth. Set aside. If the dressing becomes too thick as it sits, thin it with a splash of water.
Wash, dry, and chop the romaine lettuce. Arrange on a serving platter or individual plates.
Pile the roasted gnocchi and cauliflower on top, and drizzle with a generous amount of dressing. Garnish with freshly grated Parmesan, chopped parsley, and minced capers, if desired. Serve immediately.

Notes

Gnocchi - To keep this dish vegan, be sure to check ingredient lists for egg. If you need gluten-free gnocchi, there are many brands available in stores and online.
Variations - Make your gnocchi salad even more exciting with additional veggies, such as cherry tomatoes, carrot, zucchini, red onion, or cucumber. In addition to the romaine, mix in some arugula, spinach, shredded cabbage or raddichio.Boost the protein and make it more filling by tossing in some roasted white beans or chickpeas.
Store - Gnocchi salad is best enjoyed immediately, but if you do have leftovers, store in an airtight container in the fridge for up to 1 day. Store leftover salad dressing in a separate container.