Easy Roasted Gnocchi With Pesto (Print Version)

Crispy roasted potato gnocchi tossed with fresh vegetables, mozzarella balls, and bright basil pesto dressing.

# What You Need:

→ Gnocchi Base

01 - 1.1 lbs shelf-stable or refrigerated potato gnocchi
02 - 2 tablespoons 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 tablespoons basil pesto
09 - 1 tablespoon lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Optional toasted pine nuts

# Directions:

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 tablespoons 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 roasted gnocchi gets irresistibly crispy on the outside while staying pillowy soft inside, creating the most satisfying texture in every bite
  • Warm roasted vegetables meet cool fresh mozzarella and peppery arugula for a perfect temperature contrast that makes this salad exciting from start to finish
02 -
  • Do not overcrowd the baking sheet or the gnocchi will steam instead of getting crispy, which is the whole point of roasting them
  • Let the roasted gnocchi and vegetables cool for just a few minutes before tossing with the greens, or the arugula will wilt too much
03 -
  • Cut your cherry tomatoes and vegetables in uniform sizes so everything roasts evenly and finishes at the same time
  • Taste the pesto dressing before adding it to the salad, as some storebought pestos are saltier than others

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