Garlic Parmesan Roasted Gnocchi and Kale Salad Recipe

Gnocchi isn’t just for pasta night. This roasted gnocchi kale salad with a garlic Parmesan dressing is crispy, satisfying and full of texture. Golden gnocchi pairs beautifully with hearty massaged kale, crunchy pepitas, bright red onion and chewy dried cranberries. The simple roasted garlic and Parmesan dressing pulls everything together with savory, tangy flavor. Serve as a main with roasted or grilled protein, or bring it as a festive side to gatherings—this salad travels and reheats well and makes a great addition to any meal rotation.

Ingredients You’ll Need

How to Make the Gnocchi Kale Salad

1. Preheat the oven to 450°F (230°C). Spread the gnocchi in a single layer on a half-sheet pan. Toss with 2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ cup Parmesan and 2 tablespoons water. Add the smashed garlic cloves to the pan and drizzle them with a little olive oil.
2. Roast the gnocchi for 15–20 minutes, stirring once or twice, until softened and beginning to brown. Remove from the oven and set aside.
3. While the gnocchi roasts, add the chopped kale to a large bowl with ½ tablespoon olive oil and the lemon juice. Massage the kale with your hands for 1–2 minutes until it softens and darkens.
4. To the massaged kale, add the remaining Parmesan, cranberries, pepitas, sliced red onion, the remaining ½ teaspoon salt, and the roasted gnocchi. Toss gently to combine.
5. Prepare the dressing by placing the roasted garlic cloves (squeezed from their skins), ¼ cup Parmesan, white wine vinegar and 2 tablespoons olive oil in a small high-speed blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
6. Pour the dressing over the salad and toss to coat. Serve immediately so the gnocchi stays crisp; leftovers can be stored refrigerated and gently reheated or served cold.

Air Fryer Option

If you prefer, air fry the gnocchi at 400°F for about 8 minutes, shaking or tossing halfway through. Air frying is faster and avoids heating your oven while still yielding crisp, golden gnocchi.

When to Serve

This roasted gnocchi kale salad works well as a hearty vegetarian main or as a side for roasted chicken, grilled fish or pork. It’s a great choice for holiday potlucks, weeknight dinners, or make-ahead lunches—the kale holds up well to dressing and the textures remain satisfying.

Tips & Notes

• Use any store-bought gnocchi—potato or regular—based on your preference.
• Add cooked chicken, rotisserie chicken or chickpeas for extra protein.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet or air fryer to refresh the gnocchi.
• Adjust the dressing thickness by adding a teaspoon of water at a time if it’s too thick for tossing.