Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula
Crispy roasted gnocchi tossed with fresh basil pesto, sweet cherry tomatoes, creamy mozzarella, and peppery arugula—this vibrant salad is a quick and flavorful dish that’s perfect for any occasion. Serve it warm or cold for a delicious meal or side.
Equipment
- Large baking sheet (for oven method)
- Skillet (for stovetop method)
- Mixing bowl
- Tongs or spatula
- Knife and cutting board
- Measuring cups and spoons
Ingredients
For the Gnocchi
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Salad
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini, halved
- 2 cups arugula
- 1/4 cup toasted pine nuts
- 1/2 cup basil pesto store-bought or homemade
- 1 tbsp balsamic glaze optional, for drizzling
- 1/4 tsp red pepper flakes optional, for heat
Instructions
Roast the Gnocchi (Oven Method)
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the gnocchi with olive oil, salt, and black pepper. Spread in a single layer on the baking sheet.
- Roast for 15-20 minutes, flipping halfway through, until golden and crispy.
- Tip: Let the gnocchi cool slightly before tossing with other ingredients to maintain crispiness.
Alternative: Skillet Roasting
- Heat a large skillet over medium-high heat with 2 tbsp olive oil.
- Add gnocchi in a single layer and cook for 8-10 minutes, stirring occasionally, until golden and crispy.
- Transfer to a plate and let cool slightly before adding to the salad.
Prepare the Salad Base
- In a large bowl, combine cherry tomatoes, mozzarella, and arugula. Toss gently.
- Add the roasted gnocchi and toasted pine nuts, mixing everything together.
Toss with Basil Pesto
- Drizzle the salad with basil pesto and gently toss until evenly coated.
- Add a sprinkle of red pepper flakes, if using.
Finishing Touches
- Drizzle with balsamic glaze for extra depth of flavor.
- Serve immediately or let sit for a few minutes to allow the flavors to meld.
Notes
Use fresh gnocchi for the best texture; shelf-stable gnocchi can work but may take longer to crisp up.
Roast gnocchi in a single layer for even browning.
For a quicker option, roast the gnocchi in a skillet instead of the oven.
Keep it fresh by adding a squeeze of lemon juice for brightness.
Pair with a crisp white wine like Sauvignon Blanc for a refreshing contrast.
Roast gnocchi in a single layer for even browning.
For a quicker option, roast the gnocchi in a skillet instead of the oven.
Keep it fresh by adding a squeeze of lemon juice for brightness.
Pair with a crisp white wine like Sauvignon Blanc for a refreshing contrast.