Easy Roasted Gnocchi Salad (Print Version)

Golden gnocchi roasted with vegetables, then tossed with pesto dressing and fresh mozzarella for a satisfying warm salad.

# What You Need:

→ Gnocchi Base

01 - 1.1 lbs shelf-stable or refrigerated potato gnocchi
02 - 2 tbsp olive oil

→ Vegetables & Cheese

03 - 1 pint cherry tomatoes, halved
04 - 1 medium red bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 4 oz fresh mozzarella balls, halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

08 - 4 tbsp basil pesto
09 - 1 tbsp lemon juice
10 - 1 tbsp extra-virgin olive oil
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves
13 - Optional: toasted pine nuts

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss gnocchi, cherry tomatoes, red bell pepper, and red onion with 2 tbsp olive oil on the prepared baking sheet. Spread in a single layer.
03 - Roast for 20 minutes, stirring once halfway through, until gnocchi are golden and vegetables softened.
04 - In a large bowl, whisk together pesto, lemon juice, extra-virgin olive oil, salt, and pepper.
05 - Add roasted gnocchi and vegetables to the bowl. Gently toss to coat with the pesto dressing.
06 - Fold in mozzarella balls and arugula or spinach. Toss gently until everything is just combined and greens begin to wilt.
07 - Serve warm or at room temperature, topped with fresh basil and optional toasted pine nuts.

# Expert Advice:

01 -
  • The crispy roasted gnocchi gives you all the comfort of pasta but feels lighter and fresher
  • It comes together in under 40 minutes but tastes like something from a rustic Italian trattoria
  • The warm vegetables slightly wilt the arugula creating this perfect textural contrast
02 -
  • Do not crowd the baking sheet or the gnocchi will steam instead of roast and you will miss out on those crispy edges
  • The salad needs to be dressed while the gnocchi are still hot so the dressing really seeps into all those nooks and crannies
  • Let the roasted mixture cool for just a few minutes before adding the mozzarella or it will melt completely into the dressing
03 -
  • Toss the gnocchi with a little extra oil before roasting if you want them extra crispy
  • Homemade pesto with a bit of garlic added takes this to a whole new level if you have the time
  • Save a few mozzarella balls to place on top just before serving for that Instagram worthy presentation

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