Name: Roasted Gnocchi Salad with Cherry Tomatoes, Mozzarella, and Basil Pesto Recipe
Prep time: 10 min
Cook time: PT-492286H10M31S
Total time: PT-492286H10M31S
Cuisine: Italian
Ingredients: 1 lb potato gnocchi; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 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 (for drizzling); 1/4 tsp red pepper flakes (for heat)

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Introduction

This Roasted Gnocchi Salad combines crispy, golden gnocchi with fresh cherry tomatoes, mozzarella, and peppery arugula. Tossed with basil pesto and topped with toasted pine nuts, it’s a vibrant and satisfying dish perfect for lunch or a light dinner.

The dish shows one white plate with a red patterned rim filled with three main layers; the first layer is light beige gnocchi with a slightly firm texture, the second layer includes bright red cherry tomatoes that are shiny and smooth, some cut open to reveal their juicy inside, and the third layer is scattered fresh dark green arugula leaves. There are small white round pieces of fresh mozzarella cheese mixed in, and the entire dish is lightly drizzled with green pesto sauce and sprinkled with black pepper. The background is a white marbled texture, and a clear glass of water, a wooden knife, and a metal fork rest behind the plate on the left and right side photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb potato gnocchi
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
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

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: Toss the gnocchi with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the baking sheet.
Step 3: Roast the gnocchi for 15-20 minutes, flipping halfway through, until they are golden and crispy. Let them cool slightly to maintain crispiness.
Step 4: Alternatively, heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the gnocchi in a single layer for 8-10 minutes, stirring occasionally, until golden and crispy. Transfer to a plate and let cool slightly.
Step 5: In a large bowl, combine the cherry tomatoes, mozzarella, and arugula. Toss gently to mix.
Step 6: Add the roasted gnocchi and toasted pine nuts, mixing everything together carefully.
Step 7: Drizzle the salad with basil pesto and toss gently until everything is evenly coated. If you like a bit of heat, sprinkle on the red pepper flakes.
Step 8: For extra flavor, drizzle with balsamic glaze. Serve the salad immediately or let it rest for a few minutes to allow the flavors to meld together.

Tips & Variations

For a gluten-free version, use gluten-free gnocchi available at many grocery stores.
Try adding grilled chicken or roasted vegetables for a heartier salad.
Use fresh homemade pesto for a bright, herbaceous flavor.
To keep gnocchi crispy, avoid tossing them with wet ingredients until just before serving.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the roasted gnocchi separate from the salad base if you want to maintain its crispiness. Reheat gnocchi in a hot skillet to restore crisp texture before mixing back into the salad.

How to Serve

A white bowl with a red patterned rim holds a colorful gnocchi salad. The bottom layer consists of cream-colored gnocchi mixed with bright red cherry tomatoes and small white mozzarella balls. Scattered on top are dark green arugula leaves and dollops of green pesto sauce, adding texture and contrast. The dish is lightly sprinkled with black pepper and grated cheese. The bowl sits on a soft beige cloth over a white marbled surface, with a glass of water and wooden utensils blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

You can prepare the salad components separately, but it’s best to toss everything together just before serving to keep the gnocchi crispy and the greens fresh.

What can I use instead of pine nuts?

Toasted walnuts, almonds, or pecans make great substitutes and add a nice crunch to the salad.