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Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula

Roasted Gnocchi Salad

This roasted gnocchi salad is a vibrant dish that balances the warm, savory texture of crispy roasted gnocchi with cool, fresh ingredients like cherry tomatoes, mozzarella, and arugula. It's a satisfying meal that eats like a main course but comes together with surprising speed. The combination of crispy gnocchi, sweet tomatoes, creamy mozzarella, and peppery arugula, all tossed in a basil pesto, makes for a comforting and flavorful experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

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
  • 1 tbsp balsamic glaze (optional)
  • 1/4 tsp red pepper flakes (optional)

Equipment

  • large baking sheet
  • Large salad bowl

Method
 

Instructions
  1. Roast the Gnocchi: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the potato gnocchi with olive oil, salt, and pepper. Make sure each piece is lightly coated. Spread them into a single, even layer—this is crucial for getting them crispy! Roast for 20-25 minutes, flipping halfway through, until the gnocchi are golden brown and slightly puffed.
  2. Prepare the Salad Base: While the gnocchi is in the oven, grab a large salad bowl. Add the halved cherry tomatoes, halved mozzarella balls, fresh arugula, and toasted pine nuts. Set it aside.
  3. Toss with Pesto: Once the gnocchi is beautifully roasted and crisp, remove it from the oven. Let it cool for just a minute before adding the warm gnocchi directly into the salad bowl with the other ingredients.
  4. Combine and Serve: Add the basil pesto to the bowl. Gently toss everything together until the gnocchi and other ingredients are well-coated in pesto. Be gentle to avoid smashing the mozzarella and tomatoes. Drizzle with balsamic glaze and sprinkle with red pepper flakes if you're using them. Serve your pesto gnocchi salad immediately while it's still warm.

Notes

For the best results, ensure the gnocchi has plenty of space on the baking sheet to get crispy, rather than steaming. Use a large pan or two if needed. The quality of the pesto is key, as it provides the main flavor profile. The salad is versatile; you can substitute arugula with spinach, use feta or Parmesan instead of mozzarella, or add proteins like grilled chicken or chickpeas.