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

Roasting gnocchi until golden brown releases an intoxicating aroma that fills your kitchen, making everyone eager for dinner. This Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula is an effortless yet elegant dish that takes just about 30 minutes to prepare. The crispy gnocchi, paired with fresh ingredients, creates a symphony of textures that keeps every bite interesting.

This recipe is perfect for those seeking a satisfying and vibrant salad option. It’s ideal for quick weeknight meals, potlucks, or outdoor gatherings. Plus, the gnocchi can be roasted ahead of time and stored in the fridge until you’re ready to assemble your salad.

Why You’ll Love This Recipe

• The roasted gnocchi provides a delightful crispy texture that contrasts beautifully with the fresh salad ingredients.
• Cherry tomatoes burst with flavor, enhancing each bite with freshness.
• Creamy mozzarella balls add a luxurious touch, elevating the dish.
• Flexible ingredients make it easy to adapt based on what you have on hand.

What You’ll Need

Here’s what you’ll need to create this delicious salad:

For the Salad

• 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, halved
• 2 cups arugula
• 1/4 cup toasted pine nuts
• 1/2 cup basil pesto (store-bought or homemade)

For Serving

• 1 tbsp balsamic glaze (optional, for drizzling)
• 1/4 tsp red pepper flakes (optional, for heat)

Fresh mozzarella can be substituted with burrata for a creamier texture.

Substitutions & Swaps

• Use store-bought gnocchi for convenience.
• Spinach can replace arugula for a milder flavor.
• Walnuts are a great alternative to pine nuts.
• Any type of pesto works well if basil is unavailable.

How to Make It

Start by following these straightforward steps to create your salad.

Roast the Gnocchi

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the potato gnocchi with olive oil, salt, and black pepper. Spread them in a single layer on the baking sheet and roast for 20 minutes, or until golden and crispy, stirring halfway through for even cooking.

Alternative: Skillet Roasting

3. Heat a non-stick skillet over medium-high heat. Add the gnocchi and allow them to brown, stirring occasionally, for about 8-10 minutes.

Prepare the Salad Base

4. While the gnocchi is roasting, place the arugula in a large bowl. Add the halved cherry tomatoes and mozzarella balls.

Toss with Basil Pesto

5. Once the gnocchi is roasted, let it cool slightly. Add the warm gnocchi to the salad bowl, along with the basil pesto and toasted pine nuts. Toss gently to combine.

Finishing Touches

6. Drizzle the salad with balsamic glaze and sprinkle with red pepper flakes, if using. Serve immediately for the best flavor and texture.

How to Store It

Fridge: 3 days in an airtight container.
Freezer: No, roasted gnocchi texture degrades.
Reheat: Sauté in a skillet for 5-7 minutes.

Tips for Best Results

• Make sure not to overcrowd the baking sheet for even roasting.
• Toast pine nuts on low heat to avoid burning.
• Use fresh pesto for the best flavor.
• Allow roasted gnocchi to cool slightly before adding to the salad to prevent wilting.

Serving Suggestions

• Pair with a chilled white wine for a lovely dinner.
• Serve alongside grilled chicken or shrimp for extra protein.
• Great as a light lunch or picnic option.