This Greek gnocchi salad is the perfect grain-free pasta salad alternative. It’s made with cauliflower gnocchi, fresh vegetables, and homemade dressing.

Greek Gnocchi Salad

There’s nothing like a cool pasta salad on a hot summer day! Even better, how about a gnocchi salad? Gnocchi is essentially an Italian dumpling made from potato and flour, but it can also be made with cauliflower and gluten-free flours for a paleo and AIP alternative!

This gnocchi salad marries cauliflower gnocchi with fresh veggies and herbs and a Greek dressing to make the perfect unique summer side dish that everyone will love.

The Ingredients for this Greek Gnocchi Salad

  • Cauliflower gnocchi
  • Spinach
  • Red onion
  • Cucumber
  • Tomato
  • Kalamata olives
  • Olive oil, red wine vinegar, dill & parsley

How to make Greek Gnocchi Salad

  • Make the dressing.
  • Once the gnocchi is cooked as directed and cooled, combine with the remainder of the ingredients and toss in the dressing until fully incorporated.
  • Cover and chill.

What gnocchi should you use?

If tolerated, you can use Trader Joe’s cauliflower gnocchi or my homemade version of cauliflower gnocchi (which is also AIP). You can also use other gnocchi options that you tolerate and prefer.

Can you add cheese to it?

If you tolerate dairy, feta cheese would be an excellent addition!

How do you make this a full meal?

This dish is more of a side dish than a full meal. However, you can easily add cooked and chopped chicken to it to make it a full meal rather than a side!

How long does it store in the fridge? What’s the best way to store it?

I highly recommend eating this on the same day to ensure that the vegetables are fresh. All you have to do is store it in a Tupperware and store it covered!

What do you serve this gnocchi salad with?

  • Greek Chicken Burgers
  • Greek Chicken Souvlaki


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Greek Gnocchi Salad

  • Author: Michelle
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free



For the dressing

  • 1/4 cup olive oil
  • 1 tbsp red wine vinegar
  • Juice of half a lemon
  • 2 tsp garlic powder
  • 2 tsp dill
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

For the gnocchi salad

  • 12 oz cauliflower gnocchi, cooked as directed and cooled (use this for AIP)
  • 1/2 red onion, sliced
  • 12 kalamata olives
  • 1/4 cup grape tomatoes, sliced (omit for AIP)
  • 1/3 cup spinach
  • 1/2 cucumber, sliced and halved


  1. Whisk the ingredients for the dressing together and set aside.
  2. Once the gnocchi is cooked as directed and cooled, combine with the remainder of the ingredients and toss in the dressing until fully incorporated.
  3. Cover and chill in the fridge for 1-2 hours before serving.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Category: Sides


  • Serving Size: 1 serving
  • Calories: 254
  • Fat: 22.7g
  • Carbohydrates: 13.8g
  • Fiber: 4.3g
  • Protein: 3.6g

Keywords: gnocchi