Panzanella Pasta Salad With Gnocchi

Traditional Panzanella Pasta Salad With Gnocchi

Gnocchi are my favorite every day pasta because they are so tasty, quick to make, pair amazingly well with many sauces, vegetables and common ingredients, plus they are the lowest calorie pasta you can eat and feel full.

That’s why today I want to share with you a traditional Panzanella Salad with the addition of gnocchi pasta. That’s what’s going to turn it into a tasty Panzanella Pasta Salad, super easy and quick to make. It’s so convenient and tasty that I guarantee you are going to want to make it every week, or nearly.

It also makes a great food you can prepare for the beach, picnics, barbeques, work and school. And it’s healthy, too. What else could you want from a Summer pasta?

ingredients for panzanella pasta salad

Panzanella: A Dive into its Origins and Characteristics

Before I share my recipe with you, let me answer any questions you might have around Panzanella.

What Country is Panzanella From?

Panzanella is a dish that originates from Italy. It stands as a testament to the Italian culinary philosophy of simplicity and the use of fresh, high-quality ingredients.

What Part of Italy is Panzanella From?

This iconic salad hails specifically from the Tuscany region of Italy.

When Was Panzanella Invented?

Though the exact date is unknown, Panzanella was likely invented during the Middle Ages. Early versions of the dish were quite different, often missing the tomatoes we associate with it today, as tomatoes were not introduced to Italy until the 16th century.

Why is it Called Panzanella?

The name ‘Panzanella’ derives from two Italian words: ‘pane’, which means bread, and ‘zanella’, a term for a soup bowl. Essentially, it refers to a dish involving bread served in a bowl.

How Do You Say Panzanella?

Panzanella is pronounced as “pan-za-nel-la”.

What Does Panzanella Mean in English?

In English, there isn’t a direct translation for ‘Panzanella’. However, considering its etymology, it can be interpreted as ‘bread in a bowl’.

making panzanella

What is Panzanella Made Of?

Traditional Panzanella is made with soaked stale bread, ripe juicy tomatoes, fresh basil, onions, cucumber, and often includes other ingredients like capers or olives. It’s all mixed together and dressed with olive oil and red wine vinegar.

What Does Panzanella Taste Like?

Panzanella boasts a plethora of flavors. It’s refreshingly tangy from the vinegar and tomatoes, with a pleasing contrast of textures from the crusty bread that’s absorbed the juices and dressing, to the crunch of fresh veggies. The extra virgin olive oil adds a smooth richness that ties all the elements together.

What Do You Eat With Panzanella?

Panzanella is versatile. It can be served as a light main dish, or as a side to meats or fish. It’s also an excellent dish to accompany Italian classics like pasta or a charcuterie board, or to serve as part of a picnic or barbecue.

Easy Low Calories Panzanella Pasta Salad

Panzanella Pasta Salad with Gnocchi

Alessia

Let's make a tasty and super easy Panzanella Pasta Salad that's perfect for Spring and Summer lunches, dinners. barbecues, and more.

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Prep Time 20

Cook Time 5

Course Salad

Cuisine Italian

Servings 2 large

Calories 550 kcal

Equipment

1 chopping board
1 chopping knife
1 medium pot
1 pasta ladle
1 large bowl
1 tablespoon

Ingredients

1 medium cucumber
1 medium purple onion or whichever type you have
4 medium round tomatoes
300 gr fresh gnocchi pasta
salt and pepper to taste
oregano dry or fresh
Belmorso Extra Virgin Olive Oil 1 lt a few generous drizzles
PGI Platinum Balsamic Vinegar of Modena a few generous drizzles
fresh basil leaves as much as you like

Instructions

Wash and peel the onion. Dice half and slice the other half.
Wash and peel the cucumber, or you can leave the skin on, if you prefer. I peeled half and left the skin on the other half, to add some dimension to the salad, in terms of colour and texture.
I cut half into circles, and the other half into semi-circles.
Wash and cut your tomatoes. I cut mine in 4 quarters each, and then cut those in 2 or 3. For the other 2, I cut them in half, and then cut each half into wedges.
PS: A tip not to squash your tomatoes is to cut them with the peel facing down.
Once you have done cutting, put the water to boil for the pasta, and salt it generously.
In the meantime, you can transfer the tomatoes, onions, and cucumber to your large bowl. Then season, and set aside.
Your gnocchi should be ready in under 5 minute; as soon as they start floating they are technically ready, but feel free to leave them a couple more minutes, if you like them a little softer. Don't overcook them though, as they will get squashed and broken when you toss them into the salad.
Add the gnocchi to your salad, helping yourself with a pasta ladle.
Drizzle the EVOO and Platinum Balsamic, and mix everything well.
Top with a few leaves of fresh basil.
You can now serve your salad, and enjoy it as is, or with some crackers or bread on the side, or with a protein of your choice. Buon appetito!