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Roasted Gnocchi Salad

A vibrant salad combining roasted gnocchi, creamy mozzarella, fresh tomatoes, and zesty basil pesto, all resting on a bed of peppery arugula.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Gnocchi (store-bought or homemade)
  • 1 cup Basil Pesto (homemade or jarred)
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Fresh Mozzarella, torn into bite-sized pieces
  • 4 cups Arugula, loosely packed
  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • to taste Salt and Pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Spread the gnocchi on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle a pinch of salt and pepper, and toss gently. Roast for about 15-20 minutes, or until golden brown.
  2. In a large bowl, combine the arugula, halved cherry tomatoes, and mozzarella. Drizzle with balsamic vinegar and a splash of olive oil, tossing to combine.
  3. Once the gnocchi is done roasting, add it directly to the salad bowl. Stir in the basil pesto until everything is well coated.
  4. Serve immediately, garnished with extra tomatoes or a sprinkle of freshly cracked black pepper.

Notes

If your pesto seems too thick, feel free to add a splash of water or more olive oil to loosen it up. Store components separately for best freshness.