Description
A vibrant and flavorful Roasted Gnocchi Salad combining crispy oven-roasted gnocchi with fresh cherry tomatoes, mozzarella balls, peppery arugula, toasted pine nuts, and a fragrant basil pesto. Finished with optional balsamic glaze and red pepper flakes for a deliciously balanced dish perfect for a quick lunch or light dinner.
Ingredients
Gnocchi and Roasting
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Salad Ingredients
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 2 cups arugula
- 1/4 cup toasted pine nuts
Dressing and Garnishes
- 1/2 cup basil pesto (store-bought or homemade)
- 1 tbsp balsamic glaze (optional, for drizzling)
- 1/4 tsp red pepper flakes (optional, for heat)
Instructions
- Roast the Gnocchi (Oven Method): Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the gnocchi with olive oil, salt, and black pepper until evenly coated. Spread the gnocchi in a single layer on the prepared baking sheet. Roast for 15-20 minutes, flipping halfway through to ensure even browning, until the gnocchi is golden and crispy on the outside. Let it cool slightly to maintain crispiness before adding to the salad.
- Alternative Skillet Roasting: Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the gnocchi in a single layer and cook for 8-10 minutes, stirring occasionally, until all sides are golden and crispy. Transfer to a plate and allow to cool slightly.
- Prepare the Salad Base: In a large bowl, combine the halved cherry tomatoes, halved mozzarella balls, and arugula. Toss gently to mix the ingredients.
- Add Roasted Gnocchi and Pine Nuts: Add the roasted gnocchi and toasted pine nuts to the salad bowl. Mix everything together carefully to combine without breaking the ingredients.
- Toss with Basil Pesto: Drizzle the basil pesto over the salad and toss gently until all components are evenly coated with the flavorful pesto. If desired, sprinkle with red pepper flakes to add a touch of heat.
- Finishing Touches: Optionally, drizzle the salad with balsamic glaze to add a sweet and tangy depth of flavor. Serve the salad immediately for the best texture and taste, or let it sit for a few minutes to allow flavors to meld nicely.
Notes
- Let roasted gnocchi cool slightly before mixing to keep them crispy in the salad.
- Both oven and skillet roasting methods work well—choose based on your preference or available equipment.
- Use store-bought or homemade basil pesto depending on time and preference.
- The balsamic glaze and red pepper flakes are optional but add extra flavor complexity.
- Serve this salad fresh to enjoy the contrast of crisp gnocchi with fresh veggies and creamy mozzarella.
