Marinated Tomato Gnocchi Salad
This Marinated Tomato Gnocchi Salad is inspired by the classic Italian Pasta alla Crudaiola, a no-cook sauce made simply from ripe raw tomatoes. This version swaps out the pasta for tender potato gnocchi and lets a handful of really good ingredients do all the work. It’s like summer in a bowl!
Tomato Gnocchi Salad AKA Gnocchi alla Crudaiola
This is the kind of recipe I find myself making on repeat from June through September. It’s my ultimate summertime go-to! Think of it as gnocchi alla crudaiola, which is a riff on the beloved southern Italian tradition of tossing pasta with a fresh, uncooked tomato sauce. “Crudaiola” comes from crudo, meaning raw, and the philosophy is that when your tomatoes are good, heat is the last thing they need. Here, we just swap the pasta for gnocchi and let those same principles do their thing.
The tomatoes do the heavy lifting, you just halve them, toss them with olive oil, salt, and pepper, and let them sit for 15 minutes while they release the most incredible juices that become your sauce. You cook the gnocchi, toss everything together while it’s still warm, and that’s genuinely it!
If you love the idea of Italian flavors with minimal effort, you might also love this Peperonata! It’s another beautiful, simple Italian side that practically makes itself.
Why You’ll Love This Marinated Tomato Gnocchi Salad
- Ready in under 20 minutes from start to finish
- The tomatoes macerate into a built-in sauce
- Pillowy gnocchi soaks up all those fresh tomato juices
- Castelvetrano olives add a buttery, briny flavor
- Fresh mozzarella makes it feel a little indulgent without any effort
- Serves warm, at room temp, or slightly chilled
Ingredients for Tomato Gnocchi Salad
- Potato gnocchi
- Medley tomatoes or cherry tomatoes
- Fresh mozzarella (chopped or pearls)
- Castelvetrano olives, sliced
- Fresh basil leaves
- Olive oil
- Salt and black pepper
Ingredient Notes
- Tomatoes: A medley of cherry and grape tomatoes works beautifully here for color and sweetness. The most important thing is that they’re ripe and in-season!
- Gnocchi: Store-bought potato gnocchi is perfect and cooks in just 2 to 3 minutes. Look for it in the pasta aisle.
- Castelvetrano olives: These are the mild, buttery green olives from Sicily! Completely different from a sharp kalamata. Most grocery stores carry them in the olive bar or jarred olive section.
- Olive oil: Use a good extra virgin olive oil. Since it’s essentially part of the sauce, the quality will come through.
How to Make Marinated Tomato Gnocchi Salad
- Marinate the Tomatoes: Halve the tomatoes and toss them with olive oil, salt, and pepper. Let them sit for 15–20 minutes to macerate and release their juices.
- Cook the Gnocchi: While the tomatoes marinate, bring a pot of salted water to a boil and cook the gnocchi according to package directions — usually just 2–3 minutes until they float.
- Add to Tomatoes: Drain the gnocchi and let cool slightly, then add them to the tomato bowl while still warm.
- Add Additional Ingredients: Add the mozzarella, sliced olives, and torn basil. Toss gently until everything is coated in the tomato juices and olive oil.
- Serve & Enjoy: Taste and adjust seasoning, then serve warm or at room temperature.
Tips for the Best Gnocchi alla Crudaiola
- Don’t skip the marinating time. The tomatoes release their juices and create the entire sauce for the dish.
- Add the gnocchi while still warm (but not hot) so they soak up the tomato juices as they cool.
- Toss gently. Gnocchi are soft and you want them to stay intact rather than turn into mush.
- Taste before adding extra salt. The olives and mozzarella both bring saltiness, so the dish often needs less than you’d expect.
- Finish with a good drizzle of olive oil and extra torn basil right before serving for the freshest flavor.
Storage Suggestions
This marinated tomato gnocchi salad is best enjoyed the day it’s made, but leftovers will keep in an airtight container in the refrigerator for up to 2 days.
Keep in mind that the gnocchi will absorb more of the tomato liquid as it sits! I would add a fresh drizzle of olive oil and a few new basil leaves to revive it before serving.
More Salad Recipes To Try
- Summer Gnocchi Salad
- Farfalle Italian Pasta Salad
- Peach Corn Summer Slaw
- Peach & Beet Salad
- Tex Mex Summer Pasta Salad
Marinated Tomato Gnocchi Salad Recipe
Video
Ingredients
- 1 16 oz package potato gnocchi
- 2 cups medley tomatoes halved
- 1 cup fresh mozzarella chopped or pearls
- ½ cup Castelvetrano olives sliced
- Fresh basil leaves
- 2-3 tbsp olive oil
- Salt + black pepper to taste
Instructions
- In a large bowl, combine the tomatoes, olives, olive oil, salt, and black pepper. Let sit for 15–20 minutes so the tomatoes can macerate and release their juices.
- Bring a pot of salted water to a boil and cook the gnocchi according to package directions. Drain and let cool slightly.
- Add the warm gnocchi, mozzarella, and basil to the tomato mixture. Toss gently until everything is coated in the tomato juices and olive oil.
- Serve slightly warm or at room temperature.
Notes
- Don’t rush the marinating time. That 15–20 minutes is when the tomatoes release their juices and become the sauce. It’s the most important step in the recipe.
- Use the ripest, most in-season tomatoes you can find. The better the tomato, the better the dish.
- Add the gnocchi while still warm so they soak up all those tomato juices as they cool.
- Toss gently, gnocchi are delicate and you want them to stay whole.
- Taste before adding extra salt. The olives and mozzarella are already salty, so the dish usually needs less than you’d expect.
Frequently Asked Questions
Store-bought potato gnocchi from the pasta aisle works perfectly. Fresh refrigerated gnocchi is also great if you have access to it. Either way, they cook in just 2–3 minutes once the water is boiling.
Castelvetrano olives are ideal for their mild, buttery flavor, but if you can’t find them, any mild green olive will work.
This salad is most delicious served slightly warm or at room temperature, right after tossing, when the gnocchi are still warm and the mozzarella is just starting to soften. It can also be served chilled, though the texture of the gnocchi changes slightly when cold.
