Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula
Ingredients
Method
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, toss the gnocchi with olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
- Roast for 15 to 20 minutes, flipping the gnocchi halfway through, until they are golden brown and crispy on the outside.
- Let the gnocchi cool for a few minutes before adding to the salad to help maintain their crunch.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the gnocchi in a single layer and cook for 8 to 10 minutes, stirring occasionally, until they are golden and crispy.
- Transfer the cooked gnocchi to a plate and let them cool slightly before assembling the salad.
- In a large bowl, combine the halved cherry tomatoes, mozzarella balls, and arugula. Toss gently to mix.
- Add the roasted gnocchi and toasted pine nuts to the bowl, and toss everything together carefully.
- Drizzle the salad with basil pesto and gently toss until all ingredients are evenly coated.
- If desired, sprinkle with red pepper flakes for a touch of heat.
- Drizzle the balsamic glaze over the top for extra depth and sweetness.
- Serve immediately for a warm salad, or let it sit for a few minutes to allow the flavors to meld together.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Roasted Gnocchi Salad
It’s July. It’s hot. The last thing you want to do is stand over a boiling pot of pasta, right? But you’re also tired of another sad bowl of lettuce pretending to be dinner. I’ve been there more times than I can count. That’s exactly where this roasted gnocchi salad comes in.
This isn’t your average salad. We’re talking crispy, golden-brown potato gnocchi that roasts up in the oven while you chop a few things. Then you toss it all with peppery arugula, sweet cherry tomatoes, creamy mozzarella pearls, and a generous scoop of basil pesto. A drizzle of balsamic glaze on top? Forget about it. It’s light enough for a hot night but hearty enough to actually fill you up.
And the best part? It takes about 30 minutes from start to finish. Minimal active time, maximum flavor. That’s my kind of summer cooking.
Here’s what makes this roasted gnocchi salad a total winner:
- No boiling water. The oven does all the work for the gnocchi.
- Crispy texture that stays. If you follow a few simple tricks, those gnocchi stay crunchy even after being tossed with dressing.
- It’s a one-pan meal. Well, one baking sheet and one bowl. Easy cleanup.
- Versatile as can be. Serve it warm, at room temperature, or even cold the next day.
- Perfect for summer produce. Peak-season cherry tomatoes and fresh basil make everything better.
Ingredients You’ll Need
Let’s talk about what goes into this dish. The ingredient list is short, and most of it is stuff you can find at any grocery store. I’m a big fan of keeping things simple and letting each component shine.
For the gnocchi: You’ll need one pound of potato gnocchi. I usually grab the shelf-stable kind from the pasta aisle at Ralphs or Trader Joe’s. Fresh gnocchi works too, just keep an eye on the roasting time. You’ll also need a couple tablespoons of good olive oil, plus salt and black pepper. That’s it. Simple, right?
For the salad: This is where the fun happens. You’ll need a cup of cherry tomatoes, halved. A cup of fresh mozzarella balls look for the little ones called ciliegine or bocconcini. Two cups of baby arugula, loosely packed. A quarter cup of toasted pine nuts for that buttery crunch. Half a cup of basil pesto, homemade or store-bought (no judgment here). And a tablespoon of balsamic glaze for drizzling at the end. A pinch of red pepper flakes is optional, but I love the little kick it adds.
One thing I learned the hard way: don’t skip toasting the pine nuts. It takes maybe three minutes in a dry skillet and it makes a huge difference. They go from bland to nutty and rich. Totally worth it.
How to Make Roasted Gnocchi Salad
Alright, let’s get cooking. This is the part where I walk you through the process. I’ll share the method and a few things I’ve picked up along the way so you nail it on the first try.
Roast the Gnocchi (Oven Method)
First, preheat your oven to 425°F. Line a baking sheet with parchment paper. While that’s heating up, toss the gnocchi with olive oil, salt, and pepper in a bowl. Make sure every piece gets a little coating. Then spread them out in a single layer on the baking sheet. This is crucial if they’re crowded, they’ll steam instead of crisp up.
Roast for 15 to 20 minutes, flipping them halfway through. You’re looking for a deep golden brown color. When the edges turn lacy and crispy, you know it’s perfect. Let them cool for a few minutes before adding to the salad. This little rest helps them keep their crunch.
Alternative: Skillet Roasting
Don’t want to turn on the oven? I get it. On super hot days, I use the skillet method instead. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the gnocchi in a single layer and cook for 8 to 10 minutes, stirring occasionally. They’ll get just as golden and crispy. Transfer them to a plate and let them cool slightly before assembling.
Prepare the Salad Base
While the gnocchi are roasting, get the rest of the salad ready. In a large bowl, combine the halved cherry tomatoes, mozzarella balls, and arugula. Toss them gently. Don’t overmix you don’t want to bruise the arugula or break up the mozzarella.
Once the gnocchi have cooled for a few minutes, add them to the bowl along with the toasted pine nuts. Toss everything together carefully. The warm gnocchi will slightly soften the arugula and warm the tomatoes. It’s a nice effect.
Toss with Basil Pesto
Now for the best part. Drizzle the salad with that beautiful green basil pesto. Gently toss until everything is evenly coated. The pesto clings to the gnocchi and the greens, tying it all together. If you want a little heat, sprinkle in the red pepper flakes. I always do.
Finishing Touches
Drizzle the balsamic glaze over the top. It adds this sweet, tangy depth that balances the richness of the pesto and mozzarella. Serve immediately if you want a warm salad, or let it sit for a few minutes to let the flavors meld. Both ways are delicious.
Tips for the Best Roasted Gnocchi
I’ve made this roasted gnocchi salad more times than I can count. And I’ve definitely made some mistakes along the way. Here’s what I’ve learned:
Texture Targets
What to look for: The gnocchi should be deep golden brown with crispy, lacy edges. When you tap one with a spatula, it should feel firm, not soft. If they’re pale, give them more time. If they’re dark brown and hard, you’ve gone too far. Aim for that sweet spot around 18 minutes.
Don’t crowd the pan. This is the number one mistake. Gnocchi need space to crisp up. If they’re touching, they’ll steam. Use two baking sheets if you have to.
Use high heat. 425°F is the sweet spot. High enough to get that crunch, but not so high that the outside burns before the inside warms through.
Flip halfway. Set a timer for 10 minutes. Flip each piece with a spatula. This ensures even browning on all sides.
Let them rest. After roasting, let the gnocchi sit for 3 to 5 minutes before adding to the salad. This helps them hold their crunch when you toss them with the pesto.
Variations and Substitutions
This recipe is super flexible. Here are some ways to change it up based on what you have or what you’re in the mood for.
Protein additions: Want to make it a heartier meal? Add some shredded rotisserie chicken or roasted chickpeas. Both work great with the flavors here.
Greens swap: If you’re not a fan of arugula’s peppery bite, use baby spinach or mixed greens instead. Kale works too, but I’d massage it with a little olive oil first to soften it up.
Dressing variations: Pesto is my go-to, but a simple lemon vinaigrette is also amazing. Whisk together lemon juice, olive oil, a little honey, salt, and pepper. It’s lighter and lets the gnocchi shine.
Gluten-free option: Use gluten-free gnocchi. DeLallo makes a good one you can find at most grocery stores. The roasting time might be a minute or two less, so keep an eye on it.
Dairy-free: Skip the mozzarella and use a dairy-free pesto. The salad will still be delicious.
How to Store Leftovers
Let’s be real leftovers of this roasted gnocchi salad are a thing. And they’re pretty good, but there’s a catch. The gnocchi will lose some of their crispness overnight. That’s just the nature of roasted things sitting in dressing. But don’t worry, I’ve got a fix.
Store leftovers in an airtight container in the fridge. They’ll keep for up to 2 days. To reheat and bring back some crunch, spread the gnocchi on a baking sheet and pop them in a 400°F oven for 5 to 7 minutes. Then toss them with fresh arugula and a little extra pesto. It’s almost as good as the first time.
If you’re making this ahead for a party, I’d recommend roasting the gnocchi and prepping the salad components separately. Toss everything together just before serving. That way the gnocchi stay crispy and the greens don’t get soggy.
Frequently Asked Questions
I really hope you give this roasted gnocchi salad a try. It’s become my go-to summer dinner, and I think you’ll love it too. Tag me when you make it I want to see your crispy gnocchi!
For more inspiration, check out this recipe on Pinterest and save it for later.
Source: Nutritional Information
