Creamy gnocchi with olive, parsley and caper salad

  • serves 2
  • A little effort

This recipe for creamy gnocchi with olive, parsley and caper salad is easy and ready in just 15 minutes



  • gnocchi 1 pack, about 350-400g
  • soft rindless goat’s cheese 100g, sliced
  • double cream or mascarpone or crème fraîche 2 tbsp 
  • red wine vinegar 2 tsp
  • olive oil
  • capers 2 tsp, rinsed
  • green olives 8, pitted and sliced
  • flat-leaf parsley ½ bunch, chopped
  • red onion ½ small, thinly sliced


  • Step 1

    Heat the grill. Cook the gnocchi following packet instructions, then drain and toss with the goat’s cheese and cream. Tip into individual heatproof dishes and grill until golden.

  • Step 2

    Whisk the vinegar with 1 tbsp olive oil and season, then toss with the capers, olives, parsley and onion. Pile onto the gnocchi and serve.

Nutritional Information

  • Kcals 613
  • Fat 36.4g
  • Saturates 21g
  • Carbs 51.4g
  • Fibre 4.8g
  • Protein 17.5g
  • Salt 2.8g