Published: Aug 6, 2021 · Modified: May 23, 2022 by kaydimaggio

Vegan Gnocchi Potato Salad

Name: Vegan Gnocchi Potato Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 2 packages shelf stable gnocchi; 1 cup peas; 1 red onion; 1 red bell pepper; 3 stalks celery chopped; 1 carrot diced; 1 cup chopped baby pickles; 2 tbs chopped dill; 1 cup vegan mayonnaise; 1 tbsp apple cider vinegar; 1 tsp salt; 1 tsp pepper

Pin39

39 Shares

Jump to Recipe Print Recipe

This Vegan Gnocchi Potato Salad is a twist on the traditional potato salad. This side dish is delicious and easy to make and is a showstopper at BBQ's. This Gnocchi Potato Salad is simple and comes together in less than 30 minutes. This is the perfect Summer BBQ side dish!

When you think of Summer side dishes, you probably think of pasta salad, macaroni salad, or potato salad. However, this gnocchi potato salad is the perfect twist on the traditional classic! Soft, dumpling-like gnocchi is paired with onions, peas, carrots, celery and bell pepper. This gnocchi potato salad dish will be your new Summer side dish!

This was inspired by my Deviled Egg Potato Salad, and would go great with these amazing Easy Vegan Impossible Burgers!

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Vegan Gnocchi Potato Salad
Food safety

Ingredients

The ingredients in this dish are simple and easy, you probably have most of them already lying around your kitchen!

Shelf Stable Gnocchi
Peas
Red Onion
Bell Pepper
Celery
Carrot
Chopped Pickles
Dill
Vegan Mayonnaise
Apple Cider Vinegar (Not pictured)
Salt
Pepper

Please see the recipe card for quantities.

Instructions

Bring a large pot of water to boil and boil the gnocchi for 3 minutes or until they start to float. Drain the gnocchi and set them aside.

Chop the celery, carrots, red onion, red bell pepper, and pickles.

Add the gnocchi and vegetables to a large bowl. To make the dressing, combine vegan mayonnaise, dill, and apple cider vinegar. Toss the dressing with the gnocchi mixture and refrigerate until cool.

Hint: Make sure to dice everything consistently, it will help when you serve so people have an equal bite of everything. If you struggle to make consistent cuts, try investing in a vegetable dicer like this one, it is a game-changer!

Substitutions

This gnocchi recipe can work for most diets, check out some easy substitutions.

Keto -Make this with cauliflower Gnocchi to have a keto-friendly meal
Gluten-Free - To make this Gluten-Free, use cauliflower gnocchi or a gluten-free gnocchi
Low-Sodium - To lower the sodium in this recipe, don't salt your pasta water or add extra salt to the dish.

Variations

Check out some fun variations to this recipe below!

Spicy - To give this a bit of a bite, add in some hot pepperoncinis for extra heat.
Deluxe - add in spinach gnocchi alongside regular gnocchi to add more color.
Kid-friendly - If your child is texture-adverse, spoon only the gnocchi onto the plate.

Check out another potato salad recipe here!

Equipment

Equipment can have a big impact on how a recipe turns out. I like to use this vegetable chopper to get consistent chops on everything as well my handy dutch oven to boil the gnocchi!

Storage

If you make this ahead of time, try to store the gnocchi separately from the dressing. Gnocchi is a pasta and like any pasta will soak up the dressing and become gummy if left too long in the sauce. Store this in an airtight container in the fridge for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

The top tip to make this recipe stand out is to use fresh ingredients. Fresh dill has so much brightness and flavor that dried dill doesn't compare to. Making sure to use fresh herbs will really brighten up this dish!