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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