Air Fryer Gnocchi Salad
This hearty vegetarian salad uses air fryer gnocchi in place of croutons for a filling and flavorful twist on a main dish salad.
Servings 4
Calories 458kcal
Ingredients
Air Fryer Gnocchi
- 1 pound shelf stable gnocchi
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground black pepper
Pesto Ranch Dressing
- ¼ cup ranch dressing
- 2 tablespoons prepared pesto I used pistachio pesto
Salad
- 3-4 cups spring mix or chopped kale
- 4 ounces sun dried tomatoes packed in oil, drained
- 3 tablespoons thinly sliced red onion
- ⅔ cup fresh mozzarella pearls or shaved parmesan
- 2 tablespoons minced fresh parsley
Instructions
Air Fryer Gnocchi
- Preheat the air fryer to 390ºF.
- In a large bowl, toss gnocchi with the remaining ingredients until fully coated.
- Once hot, add the gnocchi to the air fryer and cook for 13 minutes, shaking the basket once or twice to prevent sticking and allow them to cook evenly.
- Remove from the air fryer and allow to cool slightly before adding to the salad.
Pesto Ranch Dressing
- In a small bowl, combine the ranch and pesto until well combined.
- Assemble the Salad
- In a large bowl, use salad tongs to combine spring mix, sun dried tomatoes, red onion, mozzarella pearls, parsley, air fried gnocchi, and dressing until everything is coated in the dressing. If you prefer you can serve the dressing on the side.
Assemble the Salad
- In a large bowl, use salad tongs to combine spring mix, sun dried tomatoes, red onion, mozzarella pearls, parsley, air fried gnocchi, and dressing until everything is coated in the dressing. If you prefer you can serve the dressing on the side.
Nutrition
Calories: 458kcal | Carbohydrates: 60g | Protein: 14g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 1081mg | Potassium: 1081mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1063IU | Vitamin C: 21mg | Calcium: 196mg | Iron: 7mg
