Easy Roasted Gnocchi Pesto Mozzarella (Printable Version)

Crispy roasted gnocchi tossed with fresh vegetables, mozzarella, and basil pesto for a warm, vibrant salad ready in 35 minutes.

# What You Need:

→ Gnocchi Base

01 - 1.1 pounds 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 ounces 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 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 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 Advice:

01 -
  • The contrast between crispy roasted gnocchi and creamy mozzarella is absolutely addictive
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • Warm salads feel substantial yet light, perfect for any season
02 -
  • Don't crowd the baking sheet or the gnocchi will steam instead of roast
  • Let the roasted mixture cool for just 5 minutes before adding the greens so they wilt slightly but don't turn to mush
03 -
  • Shake your store-bought pesto before measuring, the oil separates
  • If your gnocchi isn't browning, run it under the broiler for the last 2 minutes

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