Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula
A delightful roasted gnocchi salad featuring sweet cherry tomatoes, creamy mozzarella, and fresh arugula, all tossed with vibrant basil pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
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 (store-bought or homemade)
- 1 tbsp balsamic glaze (optional, for drizzling)
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the gnocchi by combining with olive oil, salt, and black pepper in a large bowl.
- Roast the seasoned gnocchi on a baking sheet for about 15 minutes, shake gently, then continue roasting for another 5-10 minutes.
- Add halved cherry tomatoes to another baking sheet and roast alongside the gnocchi for the last 10-15 minutes.
- Mix the crispy gnocchi, roasted tomatoes, mozzarella, arugula, and basil pesto in a large serving bowl.
- Sprinkle toasted pine nuts and red pepper flakes over the top, and drizzle with balsamic glaze if desired.
Notes
Serve warm, at room temperature, or cold. This dish is perfect for meal prep and gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: gnocchi salad, roasted gnocchi, pesto salad, vegetarian recipe, Italian cuisine