Go Back

Roasted Gnocchi Salad

A vibrant salad featuring crispy roasted gnocchi, fresh basil pesto, juicy cherry tomatoes, creamy mozzarella, and peppery arugula, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb potato gnocchi Store-bought or homemade
  • 2 tbsp olive oil For roasting the gnocchi
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes (halved) Add color and sweetness
  • 1 cup fresh mozzarella balls (bocconcini, halved)
  • 2 cups arugula For a peppery bite
  • 1/4 cup toasted pine nuts For garnish
  • 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

Method
 

Roasting the Gnocchi
  1. Preheat your oven to 425°F (220°C).
  2. Toss the gnocchi with olive oil, salt, and pepper on a baking sheet.
  3. Roast for about 20 minutes or until golden and crispy.
Alternative Preparation
  1. Heat a splash of olive oil in a skillet over medium heat.
  2. Add gnocchi and sauté until they’re golden brown and crispy.
Assembling the Salad
  1. In a large bowl, mix the roasted gnocchi, halved cherry tomatoes, and mozzarella balls.
  2. Add the basil pesto to the bowl and toss until everything is coated.
  3. Gently fold in the arugula and sprinkle with toasted pine nuts.
  4. Drizzle with balsamic glaze and add red pepper flakes if desired.

Notes

This salad keeps well in the fridge for about 3 days. Store in an airtight container. Do not reheat; best enjoyed cold.