Roasted Gnocchi Salad with Cherry Tomatoes, Mozzarella, and Basil Pesto Recipe
This Roasted Gnocchi Salad features golden, crispy potato gnocchi roasted to perfection and tossed with fresh cherry tomatoes, creamy mozzarella, peppery arugula, toasted pine nuts, and vibrant basil pesto. Finished with a drizzle of balsamic glaze and optional red pepper flakes for a hint of heat, this salad offers a delightful combination of textures and flavors—perfect as a satisfying lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Salad Ingredients
- 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)
Optional Ingredients
- 1 tbsp balsamic glaze (for drizzling)
- 1/4 tsp red pepper flakes (for heat)
Instructions
- Roast the Gnocchi (Oven Method): Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the gnocchi with olive oil, salt, and black pepper to evenly coat. Spread the gnocchi out in a single layer on the baking sheet. Roast for 15-20 minutes, flipping the gnocchi halfway through to ensure even browning, until the gnocchi become golden and crispy. Let them cool slightly before using to maintain their crispiness.
- Alternative Skillet Roasting: Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Arrange the gnocchi in a single layer in the skillet. Cook for 8-10 minutes, stirring occasionally, until the gnocchi are golden and crispy on all sides. Remove from the skillet and allow to cool slightly before adding to the salad.
- Prepare the Salad Base: In a large mixing bowl, combine the halved cherry tomatoes, halved mozzarella balls, and arugula. Toss these ingredients together gently to combine.
- Add Roasted Gnocchi and Pine Nuts: Incorporate the roasted gnocchi and toasted pine nuts into the salad bowl, mixing everything together to distribute evenly.
- Toss with Basil Pesto: Drizzle the basil pesto over the salad and gently toss until all ingredients are evenly coated with the pesto for a flavorful finish.
- Add Optional Heat: If desired, sprinkle red pepper flakes over the salad for a subtle spicy kick, then toss lightly to incorporate.
- Finishing Touches: Drizzle balsamic glaze over the top of the salad for an added layer of sweet tang. Serve the salad immediately, or allow it to rest for a few minutes so the flavors can meld beautifully before serving.
Notes
- Roasting the gnocchi creates a crispy exterior that adds great texture contrast with the soft mozzarella and fresh vegetables.
- Allowing the gnocchi to cool slightly after cooking helps maintain their crispiness when combining with other salad ingredients.
- This salad is best served fresh but can be prepared ahead and stored refrigerated for up to one day; toss again before serving.
- Use homemade pesto for a fresher taste, or store-bought pesto for convenience.
- Optional balsamic glaze adds a sweet and tangy finish but can be omitted for a lighter salad.
Keywords: roasted gnocchi salad, crispy gnocchi, Italian salad, basil pesto salad, easy dinner, gluten free option
