Description
Crispy roasted gnocchi tossed with fresh basil pesto, sweet cherry tomatoes, creamy mozzarella, and peppery arugula—perfect served warm or cold as a meal or side.
Ingredients
- 1 lb potato gnocchi
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 2 cups arugula
- ¼ cup toasted pine nuts
- ½ cup basil pesto (store-bought or homemade)
- 1 tbsp balsamic glaze (optional)
- ¼ tsp red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss gnocchi with olive oil, salt, and black pepper. Spread in a single layer on baking sheet.
- Roast for 15–20 minutes, flipping halfway through, until golden and crispy. Let cool slightly.
- Alternatively, heat 2 tbsp olive oil in a skillet. Cook gnocchi in a single layer for 8–10 minutes, stirring occasionally until golden. Let cool.
- In a large bowl, combine cherry tomatoes, mozzarella, and arugula. Toss gently.
- Add roasted gnocchi and toasted pine nuts. Mix together.
- Drizzle salad with basil pesto and toss until evenly coated.
- Add red pepper flakes and balsamic glaze if using.
- Serve immediately or let sit a few minutes to meld flavors.
Notes
- Use fresh gnocchi for best texture; shelf-stable gnocchi may take longer to crisp.
- Roast gnocchi in a single layer for even browning.
- Skillet roasting is a quicker alternative to oven roasting.
- Add a squeeze of lemon juice for brightness. Pairs well with crisp white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Salad
- Method: Roasting / Tossing
- Cuisine: Italian