If you’re a fan of bold flavours and simple make-ahead meals, this Gnocchi Antipasti Salad is one to remember. It’s everything we love about an antipasti board—salty olives, cured meats, marinated veggies, sharp Parmigiano—tossed with crispy pan-seared gnocchi for an easy, satisfying meal. This salad works just as well for a picnic or lunch as it does on a summer table alongside grilled meats or chilled wine. Best of all, it’s quick to prepare and requires no oven.

Table of Contents

• Ingredients you’ll need for this gnocchi antipasti salad
  
• How to make gnocchi antipasti salad
  
• Tips and serving suggestions
  
• FAQ
  

Ingredients you’ll need for this gnocchi antipasti salad

This recipe makes 4 servings as a main or 6 as a side.

• 4 tablespoons olive oil, divided
  
• 500g shelf-stable gnocchi
  
• 1 (398ml) can artichoke hearts, drained and quartered
  
• ½ cup sliced green olives
  
• ½ cup thinly sliced cacciatore salami (or any cured meat)
  
• ½ cup small chunks of Parmigiano Reggiano
  
• ½ cup sliced red onion
  
• ¼ cup sliced sun-dried tomatoes
  
• ¼ cup finely chopped hot pepper rings
  
• ¼ cup finely chopped parsley
  
• 2 tablespoons white wine vinegar
  
• Salt and freshly ground black pepper, to taste
  

How to make gnocchi antipasti salad

1. Crisp the gnocchi:
   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the gnocchi and cook, stirring occasionally, for about 8 minutes or until the gnocchi are golden and slightly crisp. Remove from heat and let cool completely.
   
2. Build the salad:
   In a large bowl, combine the artichoke hearts, olives, salami, Parmigiano, red onion, sun-dried tomatoes, hot pepper rings, and parsley. Toss gently to mix.
   
3. Dress and combine:
   Add the cooled gnocchi to the bowl. Drizzle with the remaining 2 tablespoons of olive oil and the white wine vinegar. Season with salt and pepper to taste. Toss well to coat.
   
4. Serve or store:
   Serve immediately or refrigerate for up to 2 days. Bring to room temperature before serving for best flavour.
   

Tips and serving suggestions

• Let the gnocchi cool before mixing to prevent the cheese from melting or the salad from becoming too soft.
  
• Use high-quality olive oil and Parmigiano Reggiano for the best flavour.
  
• Swap in marinated mushrooms or roasted red peppers if you’re missing an ingredient.
  
• Serve it as a side to grilled steak, chicken, or alongside a simple green salad for a complete meal.
  

FAQ

Can I make this salad ahead of time?
Yes. Prepare the salad up to 1 day in advance and store it covered in the refrigerator. Let it sit at room temperature for 15–20 minutes before serving.

Can I use homemade gnocchi?
Shelf-stable gnocchi works best for this dish, as it holds up to pan-frying. If using fresh or homemade, handle gently and reduce cooking time slightly.

What can I use instead of salami?
Prosciutto, soppressata, or even grilled chicken would work well if you prefer a different protein.

Is it gluten-free?
Use gluten-free gnocchi and double-check cured meats and condiments for hidden gluten to make it safe for those with sensitivities.

Gnocchi Antipasti Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Andrea Buckett

Ingredients

4 tablespoons olive oil, divided

500g shelf stable gnocchi

398ml can artichoke hearts, drained and quartered

1/2 cup sliced green olives

1/2 cup thinly sliced cacciatore salami (or any small round cured meat)

1/2 cup small chunks of Parmiagiano

1/2 cup sliced red onion

1/4 cup sliced sun dried tomatoes

1/4 cup finely chopped hot pepper rings

1/4 cup finely chopped parsley

2 tablespoons white wine vinegar

Instructions

 

1. Set a non-stick skillet over medium heat. Add two tablespoons of olive oil. Once the oil is hot add the gnocchi. Cook, stirring occasionally for about 8 minutes, until the gnocchi has softened and is slightly browned on the outside. Transfer to a plate to cool completely.

2. To a large bowl, add the artichoke hearts, olives, cacciatore, Parmigiano, red onion, sun-dried tomatoes, hot pepper rings, and parsley and toss to combine. Add the white wine vinegar and remaining two tablespoons of olive oil. Stir to combine. Season with salt and pepper to taste. Serve.