Spring Vegetable Gnocchi Salad

By Lauren Keating
This summer, give pasta salad an upgrade with gnocchi! This gnocchi salad is loaded with crunchy seasonal vegetables and tossed in a creamy parmesan-herb dressing.
  • Course: Entrée


  • Asparagus
  • Dijon Mustard
  • ears fresh corn
  • fresh chives
  • Fresh parsley
  • fresh tarragon
  • freshly grated Parmesan
  • froze peas
  • garlic cloves
  • gnocchi
  • olive oil
  • plain Greek yogurt
  • Salt and pepper


  1. Fill a stockpot with salted water and bring to a boil over medium-high heat.
  2. Add the gnocchi to the boiling water and cook 5 minutes. Add the asparagus and corn and cook another 2-3 minutes, or until the gnocchi float. Drain in a fine mesh colander. Rinse with cold water. Return to the pot, off heat.
  3. In a small bowl, whisk together the yogurt, Parmesan, oil, mustard, and garlic until smooth. Stir in the herbs and season with salt and pepper.
  4. Pour the dressing over the gnocchi