Roasted Gnocchi Basil Pesto Salad (Recipe for Printing)
Savor roasted gnocchi with basil pesto, juicy tomatoes, mozzarella, and fresh arugula—perfect for summer gatherings or weeknight dinners. Try toasted pine nuts for crunch. Save & click.
# What You Need:
→ Main Components
01 -
1 pound potato gnocchi
02 -
2 tablespoons olive oil
03 -
1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
05 -
1 cup cherry tomatoes, halved
06 -
1 cup fresh mozzarella balls (bocconcini), halved
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2 cups arugula
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1/4 cup toasted pine nuts
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1/2 cup basil pesto
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1 tablespoon balsamic glaze (optional, for drizzling)
11 -
1/4 teaspoon red pepper flakes (optional)
# How to Make It:
01 -
Preheat the oven to 425°F. Lightly grease a large baking sheet with a small amount of olive oil.
02 -
Spread the potato gnocchi evenly on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and toss to coat well.
03 -
Roast the gnocchi in the oven for 20-25 minutes, turning them once halfway, until golden brown and slightly crisp.
04 -
Transfer the roasted gnocchi to a large bowl. Add cherry tomatoes, halved mozzarella balls, arugula, and toasted pine nuts.
05 -
Add the basil pesto and gently toss until all ingredients are evenly coated. Adjust seasoning with additional salt and pepper to taste.
06 -
Arrange the salad on a serving platter. If desired, drizzle with balsamic glaze and sprinkle with red pepper flakes before serving.
# Extra Tips:
01 -
Roasting gnocchi intensifies their flavor and creates a pleasing contrast in texture. Best served warm or at room temperature.