Roasted Gnocchi Salad
This roasted gnocchi salad combines warm, crispy potato gnocchi with fresh tomatoes, creamy mozzarella, and peppery arugula, all tossed in vibrant basil pesto for a delightful meal that's perfect for any occasion.
Ingredients
For the Roasted Gnocchi
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Salad
- 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
Roast the Gnocchi
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, toss the potato gnocchi with olive oil, salt, and black pepper until evenly coated.
- Spread the gnocchi in a single layer on the prepared baking sheet.
- Roast the gnocchi for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
Prepare the Salad Base
- In a large bowl, combine the roasted gnocchi, cherry tomatoes, mozzarella, arugula, and toasted pine nuts.
Toss with Basil Pesto
- Drizzle the basil pesto over the salad and toss gently to coat.
- Add red pepper flakes if desired, and mix until well incorporated.
Finishing Touches
- Drizzle with balsamic glaze before serving, if desired.
- Serve immediately for the best texture or allow to cool slightly for room temperature serving.
Notes
Best enjoyed warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze leftover gnocchi separately for up to a month.