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

Crispy roasted gnocchi tossed with vibrant basil pesto, sweet cherry tomatoes, creamy mozzarella, and peppery arugula makes this Roasted Gnocchi Salad a standout dish. Perfect for a quick lunch, a light dinner, or a colorful side, this salad can be served warm or cold and is bursting with textures and flavors that everyone will love. The combination of crisp gnocchi, fresh greens, and aromatic pesto turns a simple salad into a satisfying, restaurant-quality meal.

Why You’ll Love This Recipe

• Quick and easy – Ready in just 30 minutes
• Crispy and creamy textures – Roasted gnocchi and mozzarella make a perfect contrast
• Fresh and vibrant flavors – Basil pesto, cherry tomatoes, and arugula bring bright, herbaceous notes
• Versatile serving options – Serve warm, cold, or as a side to your favorite protein
• Customizable – Add pine nuts, balsamic glaze, or red pepper flakes to taste

Ingredients

For the Gnocchi

• Potato gnocchi (1 lb) – Soft, pillowy base that crisps beautifully
• Olive oil (2 tbsp) – Helps the gnocchi roast golden and crispy
• Salt (½ tsp) – Enhances flavor
• Black pepper (¼ tsp) – Adds subtle heat

For the Salad

• Cherry tomatoes (1 cup, halved) – Sweet, juicy bursts of flavor
• Fresh mozzarella balls (1 cup, halved) – Creamy and mild
• Arugula (2 cups) – Peppery, fresh greens
• Toasted pine nuts (¼ cup) – Adds crunch and nutty richness
• Basil pesto (½ cup) – Herbaceous sauce that ties everything together
• Balsamic glaze (1 tbsp, optional) – Adds depth and a touch of sweetness
• Red pepper flakes (¼ tsp, optional) – Adds a gentle kick

How to Make Roasted Gnocchi Salad

Roast the Gnocchi (Oven Method)

Preheat oven to 425°F (220°C) and 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. Let gnocchi cool slightly before tossing with other ingredients to maintain crispiness.

Alternative: Skillet Roasting

Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add gnocchi in a single layer and cook for 8–10 minutes, stirring occasionally until golden and crispy. Transfer to a plate and let cool slightly before adding to the salad.

Prepare the Salad Base

In a large bowl, combine cherry tomatoes, mozzarella, and arugula. Toss gently to mix. Add roasted gnocchi and toasted pine nuts, stirring carefully to combine.

Toss with Basil Pesto

Drizzle the salad with basil pesto and toss gently until evenly coated. Sprinkle with red pepper flakes if using.

Finishing Touches

Drizzle with balsamic glaze for extra depth of flavor. Serve immediately or let sit for a few minutes to allow flavors to meld.

Tips for Success

• Use fresh gnocchi for the best texture; frozen or shelf-stable gnocchi works but may take longer to crisp
• Roast in a single layer to ensure even browning
• Skillet method is faster if you’re short on time
• Add a squeeze of lemon juice to brighten flavors
• Pair with crisp white wine like Sauvignon Blanc for a refreshing contrast

Equipment Needed

• Large baking sheet – For oven roasting gnocchi
• Skillet – Optional for stovetop roasting
• Mixing bowl – To combine salad ingredients
• Tongs or spatula – For tossing gnocchi and salad
• Knife & cutting board – For prepping vegetables and cheese
• Measuring cups and spoons – For precise seasoning

Recipe Variations

• Vegetarian Protein Boost – Add chickpeas or cannellini beans
• Extra Crunch – Swap pine nuts with toasted almonds or walnuts
• Spicy Kick – Increase red pepper flakes or drizzle with chili oil
• Cheese Swap – Use burrata instead of mozzarella for creamier texture

Serving Suggestions

• Serve warm as a hearty main or chilled for a refreshing side
• Pair with grilled chicken or fish for a complete meal
• Garnish with extra fresh basil or a light drizzle of olive oil
• Serve with crusty bread to soak up pesto and balsamic glaze

FAQs

Can I use frozen gnocchi? Yes, but roast a few extra minutes to achieve crispiness.
Can this salad be made ahead? Assemble the salad without pesto, and toss just before serving to keep gnocchi crispy.
Is this salad gluten-free? Most potato gnocchi are gluten-free, but check the packaging to be sure.
Can I substitute other greens? Baby spinach or mixed greens work well in place of arugula.

Final Thoughts

This Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula is a perfect balance of textures and flavors: crispy, creamy, fresh, and savory all at once. Quick to make, versatile, and visually vibrant, it’s ideal for weeknight dinners, lunch with friends, or as a show-stopping side for entertaining. Serve it warm or cold and enjoy the delicious blend of Italian flavors in every bite.

Print