Description
This Roasted Gnocchi Salad is a fresh, colorful dish featuring crispy roasted potato gnocchi tossed with basil pesto, juicy cherry tomatoes, creamy mozzarella, peppery arugula, and toasted pine nuts. Ready in just 30 minutes, it’s perfect for a light lunch, easy dinner, meal prep, or summer gatherings.
Ingredients
Scale
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)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the gnocchi with olive oil, salt, and black pepper until evenly coated.
- Spread the gnocchi in a single layer and roast for 15–20 minutes, flipping halfway through, until golden and crispy.
- Allow the gnocchi to cool for about 5 minutes.
- In a large bowl, combine the cherry tomatoes, mozzarella balls, and arugula.
- Add the roasted gnocchi and toasted pine nuts.
- Drizzle the basil pesto over the salad and gently toss until evenly coated.
- Sprinkle with red pepper flakes if desired.
- Finish with a drizzle of balsamic glaze and serve immediately.
Skillet Method (Optional)
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Cook the gnocchi for 8–10 minutes, stirring occasionally until golden and crispy.
- Cool slightly before adding to the salad.
Notes
- Let the gnocchi cool slightly before tossing with the salad so they stay crispy.
- Toasting the pine nuts enhances their flavor and adds extra crunch.
- Homemade pesto adds incredible freshness, but store-bought works perfectly for busy days.
- Add grilled chicken, shrimp, salmon, or chickpeas for a heartier meal.
- Store leftovers in the refrigerator for up to 3 days. For the best texture, keep the roasted gnocchi separate from the salad until serving.
- This salad is best enjoyed fresh while the gnocchi are still crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 465 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 25 mg