Easy Roasted Gnocchi Salad (Printable)

Golden gnocchi roasted with vegetables, tossed with pesto and fresh mozzarella for a satisfying Italian-inspired meal.

# What You Need:

→ Gnocchi Base

01 - 1.1 lbs shelf-stable or refrigerated potato gnocchi
02 - 2 tablespoons olive oil

→ Vegetables & Cheese

03 - 1 pint cherry tomatoes, halved
04 - 1 medium red bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 4 oz fresh mozzarella balls, halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

08 - 4 tablespoons basil pesto
09 - 1 tablespoon lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves, for serving
13 - Toasted pine nuts, optional

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss gnocchi, cherry tomatoes, red bell pepper, and red onion with 2 tablespoons olive oil on the prepared baking sheet. Spread in a single layer.
03 - Roast for 20 minutes, stirring once halfway through, until gnocchi are golden and vegetables softened.
04 - In a large bowl, whisk together pesto, lemon juice, extra-virgin olive oil, salt, and pepper.
05 - Add roasted gnocchi and vegetables to the bowl. Gently toss to coat with the pesto dressing.
06 - Fold in mozzarella balls and arugula or spinach. Toss gently until everything is just combined and greens begin to wilt.
07 - Serve warm or at room temperature, topped with fresh basil and optional toasted pine nuts.

# Expert Advice:

01 -
  • The roasted gnocchi develops these irresistible crispy edges while staying tender inside, creating texture you cant get from boiling
  • It comes together in under 40 minutes but tastes like something from an Italian restaurant
  • Warm roasted elements meet cool fresh mozzarella in every bite, making it satisfying year round
02 -
  • Do not overcrowd the baking sheet or the gnocchi will steam instead of roast, leaving you with soggy results
  • Add the arugula and mozzarella at the very end so the greens stay vibrant and the cheese remains cool and creamy
  • The salad actually improves as it sits, making it perfect for meal prep or make ahead entertaining
03 -
  • Buy the shelf stable gnocchi found in the pasta aisle rather than the fresh refrigerated kind for the crispest results
  • Stir the roasting vegetables halfway through and use a spatula to flip any gnocchi that is sticking to the parchment

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