Easy Roasted Gnocchi With Pesto

The first time I made this roasted gnocchi salad, it was supposed to be a quick weeknight dinner, but my roommate walked into the kitchen and asked what smelled so incredible. That crispy, golden gnocchi with the sweet burst of roasted tomatoes and fresh pesto has become our go-to when we want something that feels fancy but comes together in under 40 minutes.

Last summer I served this at a dinner party when my friend Sarah was visiting from out of town. She took one bite and literally stopped midconversation to ask for the recipe. Now whenever she comes over, this salad is nonnegotiable on the menu, and honestly, I never complain because it is that good.

Ingredients

• Potato Gnocchi: Shelfstable or refrigerated both work beautifully, but I have found that shelfstable gnocchi crisps up slightly better in the oven
• Olive Oil: Use a decent quality oil here since it is one of the primary flavors coating the gnocchi and vegetables
• Cherry Tomatoes: When roasted, these become sweet little bursts of juice that perfectly balance the savory gnocchi
• Red Bell Pepper: Adds sweetness and a beautiful pop of color against the golden gnocchi
• Red Onion: Thinly sliced, it mellows out beautifully during roasting and adds just the right amount of bite
• Fresh Mozzarella Balls: Bocconcini or ciliegine work perfectly here, creating creamy pockets that contrast with the crispy gnocchi
• Baby Arugula: The peppery freshness cuts through the richness of the mozzarella and pesto
• Basil Pesto: Homemade is wonderful, but a good quality storebought pesto works beautifully in a pinch
• Lemon Juice: Brightens the entire dish and cuts through the richness of the olive oil and cheese
• Fresh Basil: Do not skip this garnish, it adds that final punch of fresh flavor that makes everything sing

Instructions

Get Your Oven Ready:

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier

Prep the Roasting Ingredients:

Toss the gnocchi, cherry tomatoes, red bell pepper, and red onion with 2 tablespoons olive oil right on the prepared baking sheet, then spread everything in a single even layer

Roast Until Golden:

Roast for 20 minutes, stirring once halfway through, until the gnocchi are beautifully golden and crispy and the vegetables have softened

Make the Pesto Dressing:

In a large bowl, whisk together the basil pesto, lemon juice, extra-virgin olive oil, salt, and pepper until smooth and combined

Combine Everything:

Add the hot roasted gnocchi and vegetables to the bowl with the pesto dressing and toss gently to coat every piece

Add the Fresh Elements:

Fold in the mozzarella balls and arugula, tossing gently until everything is just combined and the greens have started to wilt slightly from the warmth

Finish and Serve:

Serve the salad warm or at room temperature, topped generously with fresh basil leaves and toasted pine nuts if you are feeling fancy

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This salad has become one of those recipes I keep in my back pocket for nights when I want something comforting but not heavy. There is something about the combination of warm, crispy gnocchi with cool, fresh mozzarella that just works perfectly every single time.

Making It Your Own

Sometimes I add grilled chicken or shrimp on top for extra protein, and it turns this into a complete meal that feels substantial enough for dinner any night of the week. The base recipe is so versatile that you can really adapt it to whatever you have on hand.

Serving Suggestions

This salad is perfect for potlucks and dinner parties because it tastes just as good at room temperature as it does warm. I love serving it alongside some crusty bread to soak up any extra pesto dressing at the bottom of the bowl.

Storage and Make Ahead Tips

The roasted gnocchi and vegetables can be made up to a day ahead and stored in the refrigerator, then brought to room temperature before tossing with the fresh ingredients. The arugula and mozzarella should always be added just before serving to maintain their texture and freshness.

• Add the arugula last so it stays crisp and does not get soggy from the dressing
• If taking this to a party, pack the mozzarella and arugula separately and toss them in right before serving
• Leftovers rarely exist in my house, but if you have any, they are best eaten within a day while the gnocchi still has some crispness

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I hope this roasted gnocchi salad becomes a staple in your kitchen like it has in mine, perfect for those nights when you want something special but do not want to spend hours cooking.

Recipe FAQ

→ Can I use fresh gnocchi instead of shelf-stable?

Fresh gnocchi works beautifully and may cook slightly faster. Watch closely during roasting to prevent overcooking, as fresh varieties can become mushy more quickly than shelf-stable options.

→ How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. The arugula will wilt over time, so consider adding fresh greens when reheating. Enjoy cold or gently warmed.

→ What can I substitute for the pesto?

Try a sun-dried tomato pesto, olive tapenade, or a simple garlic-herb vinaigrette. A dollop of thick balsamic glaze also complements the roasted flavors nicely.

→ Can I add protein to make it more substantial?

Grilled chicken strips, sautéed shrimp, or white beans all work wonderfully. Add cooked proteins during the final toss to maintain their texture alongside the crispy gnocchi.

→ Why roast the gnocchi instead of boiling?

Roasting creates a crispy exterior that holds up beautifully against the creamy dressing and fresh vegetables. The slight char adds depth of flavor you can't achieve through boiling alone.