Easy Roasted Gnocchi Salad (Printable)

Crispy roasted gnocchi with vegetables, mozzarella, and pesto dressing.

# What You Need:

→ Gnocchi

01 - 1.1 lbs shelf-stable or refrigerated potato gnocchi
02 - 2 tbsp olive oil

→ Vegetables & Cheese

03 - 1 pint cherry tomatoes, halved
04 - 1 medium red bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 4 oz fresh mozzarella balls, halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

08 - 4 tbsp basil pesto
09 - 1 tbsp lemon juice
10 - 1 tbsp extra-virgin olive oil
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves, for serving
13 - Optional: toasted pine nuts

# How To Make:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss gnocchi, cherry tomatoes, red bell pepper, and red onion with 2 tbsp olive oil on the prepared baking sheet. Spread in a single layer.
03 - Roast for 20 minutes, stirring once halfway through, until gnocchi are golden and vegetables softened.
04 - In a large bowl, whisk together pesto, lemon juice, extra-virgin olive oil, salt, and pepper.
05 - Add roasted gnocchi and vegetables to the bowl. Gently toss to coat with the pesto dressing.
06 - Fold in mozzarella balls and arugula or spinach. Toss gently until everything is just combined and greens begin to wilt.
07 - Serve warm or at room temperature, topped with fresh basil and optional toasted pine nuts.

# Expert Tips:

01 -
  • The gnocchi develops this incredible crispy exterior while staying pillowy inside, like tiny roasted potatoes that decided to become pasta
  • Everything happens on one sheet pan and one bowl, meaning maximum flavor with minimum cleanup
02 -
  • Spread the gnocchi and vegetables in a single layer without overcrowding. This is crucial for getting that crispy exterior instead of steamed mush.
  • Let the roasted mixture cool for just 2-3 minutes before adding the arugula. You want some wilt but not complete collapse.
03 -
  • If the gnocchi sticks to the pan, let it cool for a minute before using a spatula. It releases easily once the temperature drops slightly.
  • Reserve a handful of fresh basil to add at the very end. The heat from the roasted gnocchi makes it wilt quickly and you want that bright green pop.

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