Description
A vibrant Roasted Gnocchi Salad, featuring creamy mozzarella, sweet roasted tomatoes, and peppery arugula, all brought together with homemade basil pesto.
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 (bocconcini, halved)
- 2 cups arugula
- 1/4 cup toasted pine nuts
- 1/2 cup basil pesto
- 1 tbsp balsamic glaze (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the gnocchi with olive oil, salt, and pepper directly on your prepared sheet pan.
- Roast for 15-20 minutes, until they are golden and crispy.
- In a large mixing bowl, add the halved cherry tomatoes and mozzarella balls.
- Mix gently to combine, allowing the sweetness of the tomatoes and the creaminess of the cheese to mingle.
- Add the roasted gnocchi to the bowl with tomatoes and mozzarella.
- Gently fold in the arugula and basil pesto until all ingredients are well-coated.
- Drizzle with balsamic glaze if using.
- Sprinkle with toasted pine nuts and red pepper flakes, adding a delightful crunch and a touch of heat.
Notes
Make-ahead tips: Prep and roast the gnocchi ahead of time for easy assembly. Customization ideas: Add seasonal vegetables or switch the pesto for a sun-dried tomato spread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: gnocchi salad, roasted tomatoes, basil pesto, vegetarian salad, summer recipe