Easy Roasted Gnocchi Salad With Pesto (Printable Version)

Golden gnocchi roasted with vegetables, tossed in basil pesto with mozzarella and fresh greens.

# What You Need:

→ Gnocchi Base

01 - 1.1 lb shelf-stable or refrigerated potato gnocchi
02 - 2 tbsp 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 (bocconcini or ciliegine), halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

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

→ Garnish

12 - Fresh basil leaves
13 - Toasted pine nuts (optional)

# Directions:

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 tbsp 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 Tips:

01 -
  • The contrast between crispy exteriors and fluffy interiors creates texture in every bite
  • Roasting concentrates the natural sweetness of cherry tomatoes while charring the edges just enough
  • Creamy mozzarella cools everything down while peppery arugula adds fresh brightness
02 -
  • Overcrowding the baking sheet will steam the gnocchi instead of roasting them crispy, so use two sheets if needed
  • Let the roasted mixture cool for just 2-3 minutes before tossing with the greens so they wilt slightly instead of completely
03 -
  • Pat the halved cherry tomatoes dry with paper towels if they seem extra juicy—this prevents sogginess
  • Skip refrigerated gnocchi and go for shelf-stable packages for the crispiest results

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