Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula
Indulge in the vibrant flavors of Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula. This delightful dish combines crispy roasted potato gnocchi with fresh cherry tomatoes, creamy mozzarella, and peppery arugula, all tossed in a luscious basil pesto dressing. Perfect for a light lunch or as a hearty side at dinner, this salad is quick to prepare and versatile enough for any occasion. Whether served warm or chilled, it promises to be a crowd-pleaser at gatherings or a satisfying meal on busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes (halved)
- 1 cup fresh mozzarella balls (halved)
- 2 cups arugula
- 1/4 cup toasted pine nuts
- 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
- Preheat oven to 425°F (220°C).
- Toss gnocchi with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 20 minutes until golden brown and crispy.
- While gnocchi roasts, prepare tomatoes and mozzarella.
- In a large bowl, combine roasted gnocchi, tomatoes, mozzarella, arugula, and pine nuts.
- Add basil pesto and gently toss to coat.
- Serve warm or chilled with optional balsamic glaze and red pepper flakes.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg