Updated: Aug 25, 2019
I can’t tell you much about Greek cuisine, but if you would like to hear about the all-inclusive buffet selection I encountered on a family holiday I would be much obliged!
I can, however, tell you this - put the word Greek next to a gnocchi salad and you have something rather tasty.
Sometimes all you want is convenience on the road - whether the rain is dampening your spirits, or perhaps the sun is just too damn glorious to be hanging over the stove! This is why the little fluffy pillows we call gnocchi are an essential camping companion; they’re guaranteed to warm your heart and couldn’t be easier to cook. This lunch time salad is super quick and will refresh your tastebuds and leave you satisfied till dinner!
Before we dive down in to the depths of the recipe, let me first tantalise you with some history. The Ancient Greeks grew a wide variety of olives, grapes and figs along with keeping goats for milk and cheese. These ingredients formed the basis of their diet, coupled with their extreme love affair for bread… it’s believed that the Greeks had between 50 - 70 varieties of bread (thank you google). With three of these ingredients taking an important position in this salad, I think we can all agree it’s bound to be a winner!
Here we go….
Ingredients - Serves 2
1 standard pack of dried gnocchi
2 tbsp of olive oil
1 garlic clove (crushed)
1 lemon (zest & juiced)
1/2 red onion (finely sliced)
1/4 jar of pitted black olives (drained & sliced)
Large handful of cherry tomatoes (halved) Note - sun dried tomatoes also work wonderfully!
1/2 cucumber (halved and sliced into half moons)
1/2 block of feta (cubed)
Large handful of Walnuts (crushed)
1tsp of dried basil
1/2 of dried thyme. Note - fresh thyme would add something extra special!
For the Gnocchi -
1) Bring a large pan of water to boil with a little salt.
2) Meanwhile, give the gnocchi a rinse to remove the starch and then cook for about 2-3 minutes or until they begin to float to the surface.
4) Once cooked, drain well and rinse with a little cold water.
5) Heat up the frying pan with a splash of olive oil.
6) Throw in the gnocchi and stir-fry for 3-4 minutes on a medium to high heat until nice and golden. Once cooked, put aside.
Make it Greek -
1) Return the pan to the heat and cook the garlic for 1 minute.
2) In a bowl, add the olive oil, garlic, lemon zest and juice, red onion, olives, cherry tomatoes, cucumber, feta and the herbs and gently mix.
4) Now add the gnocchi to the bowl and continue gently mixing until the gnocchi is covered in true Greek style. Sprinkle in the crushed walnuts.
5) Season with salt and pepper, and serve.
The Wilder Kitchen strongly believes that no food should go to waste! With half a block of feta and half a cucumber begging not to be forgotten, check out the weekends recipe where we put these ingredients back in the lime light!
I’m always open to recipe feedback and any exciting suggestions, so don’t hesitate to contact me and most importantly - share the love!