Description
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.
Ingredients
Scale
- 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
- 1 tbsp balsamic glaze (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Roast the Gnocchi: Preheat oven to 425°F (220°C), line a baking sheet with parchment paper, toss gnocchi with olive oil, salt, and black pepper, spread in a single layer, and roast for 15-20 minutes, flipping halfway through, until golden and crispy.
- Prepare the Salad Base: In a large bowl, combine cherry tomatoes, mozzarella, and arugula, toss gently, then 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, adding red pepper flakes if using.
- Finishing Touches: Drizzle with balsamic glaze for extra depth of flavor and serve immediately or let it sit for a few minutes to allow the flavors to meld.
Notes
Use fresh gnocchi for the best texture. 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 45 mg
Keywords: arugula gnocchi salad, crispy gnocchi, mozzarella and tomato salad, pesto gnocchi salad, roasted gnocchi salad