Easy Roasted Gnocchi Salad Pesto Mozzarella (Printable)

Crispy gnocchi with vegetables, mozzarella, and pesto

# What You'll Need:

→ Gnocchi Base

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
13 - Optional: toasted pine nuts

# How to Make It:

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 Advice:

01 -
  • The gnocchi gets impossibly crispy while staying tender inside, creating the most satisfying texture contrast
  • Its that rare warm salad that feels substantial enough for dinner but light enough for summer evenings
  • Everything comes together on one sheet pan, making weeknight cooking feel almost too easy
02 -
  • Crowding the baking sheet is the enemy of crispy gnocchi, so use two sheets if yours looks overcrowded
  • Letting the salad sit for 5 minutes before serving allows the flavors to meld and the mozzarella to soften perfectly
  • The gnocchi will continue crisping in the hot dressing, so dont worry if they seem slightly underdone when they first come out of the oven
03 -
  • Dont skip the parchment paper, or youll spend way too much time scrubbing sticky roasted cheese off your baking sheet
  • Room temperature gnocchi roasts more evenly than cold straight from the fridge, so let it sit out while you prep the vegetables

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