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–+ servings

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

Crispy roasted gnocchi tossed with fresh basil pesto, sweet cherry tomatoes, creamy mozzarella, and peppery arugula—this vibrant salad is a quick and flavorful dish that’s perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Salad
Cuisine: Italian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 lb potato gnocchi
  • 2 tbsp olive oil preferably California extra-virgin
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Salad
  • 1 cup cherry tomatoes halved
  • 1 cup fresh mozzarella balls ciliegine or bocconcini, halved
  • 2 cups arugula baby arugula, loosely packed
  • 1/4 cup toasted pine nuts
  • 1/2 cup basil pesto homemade or store-bought
  • 1 tbsp balsamic glaze
  • 1/4 tsp red pepper flakes optional, for heat

Method
 

Roast the Gnocchi (Oven Method)
  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Roast for 15 to 20 minutes, flipping the gnocchi halfway through, until they are golden brown and crispy on the outside.
  4. Let the gnocchi cool for a few minutes before adding to the salad to help maintain their crunch.
Alternative: Skillet Roasting
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Add the gnocchi in a single layer and cook for 8 to 10 minutes, stirring occasionally, until they are golden and crispy.
  3. Transfer the cooked gnocchi to a plate and let them cool slightly before assembling the salad.
Prepare the Salad Base
  1. In a large bowl, combine the halved cherry tomatoes, mozzarella balls, and arugula. Toss gently to mix.
  2. Add the roasted gnocchi and toasted pine nuts to the bowl, and toss everything together carefully.
Toss with Basil Pesto
  1. Drizzle the salad with basil pesto and gently toss until all ingredients are evenly coated.
  2. If desired, sprinkle with red pepper flakes for a touch of heat.
Finishing Touches
  1. Drizzle the balsamic glaze over the top for extra depth and sweetness.
  2. Serve immediately for a warm salad, or let it sit for a few minutes to allow the flavors to meld together.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 16gFat: 28gSaturated Fat: 7gCholesterol: 30mgSodium: 750mgFiber: 4gSugar: 6g

Notes

Use fresh gnocchi for the best texture; shelf-stable gnocchi can work but may need a few extra minutes to crisp up.
Roast the gnocchi in a single layer to ensure even browning.
For a quicker option, use the skillet method instead of the oven.
Add a squeeze of fresh lemon juice just before serving for a bright, fresh flavor.
This salad pairs wonderfully with a crisp Sauvignon Blanc or a light California Chardonnay.
Leftovers can be stored in the fridge for up to 2 days, but the gnocchi will lose some crispness.
Substitute toasted almonds or walnuts for pine nuts if desired.

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