Roasted Gnocchi Salad
A vibrant Roasted Gnocchi Salad featuring crispy gnocchi, creamy mozzarella, fresh arugula, and a zesty basil pesto.
Ingredients
For the Gnocchi
- 1 lb potato gnocchi
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Salad
- 1 cup cherry tomatoes (halved)
- 1 cup fresh mozzarella balls (bocconcini, 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
Preparation
- Preheat the oven and line a baking tray with parchment paper.
- In a bowl, toss the gnocchi with olive oil, salt, and black pepper.
Roasting
- Spread the gnocchi on the baking tray and roast for 20-25 minutes until golden.
- While the gnocchi roasts, halve the cherry tomatoes and mozzarella, and place them in a large bowl with the arugula.
- Remove the roasted gnocchi from the oven and let cool slightly before adding to the bowl.
Mixing
- Pour the basil pesto over the mixture and gently fold to combine.
- If desired, add red pepper flakes and drizzle with balsamic glaze before serving.
Notes
For the best flavor, make basil pesto from scratch if possible. Keep arugula fresh by adding it just before serving.