Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula

A delightful aroma fills the kitchen as the gnocchi sizzle in the oven, transforming from soft pillows into crispy bites. This Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula is a vibrant dish that comes together in just 30 minutes. The combination of textures—from the tender gnocchi to the fresh vegetables—makes it utterly irresistible.

This recipe is perfect for busy weeknights or for impressing friends at a weekend gathering. You can prepare the roasted gnocchi in advance, so it’s easy to assemble when you’re ready to serve.

Why You’ll Love This Recipe

• The gnocchi provides a satisfying crunch on the outside while remaining chewy inside.
• Fresh mozzarella melts in your mouth, perfectly complementing the roasted tomatoes.
• Bright and fragrant basil pesto ties all the flavors together beautifully.
• The dish is versatile—enjoy it warm or cold as a refreshing side or main.

What You’ll Need

Gather these tasty ingredients to create your salad masterpiece.

For the Salad

• 1 lb potato gnocchi
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved (bocconcini)
• 2 cups arugula
• 1/4 cup toasted pine nuts

For the Dressing

• 1/2 cup basil pesto (store-bought or homemade)
• 1 tbsp balsamic glaze (optional, for drizzling)
• 1/4 tsp red pepper flakes (optional, for heat)

Use fresh basil for the best pesto flavor.

Substitutions & Swaps

• Use gluten-free gnocchi for a GF option.
• Swap arugula for spinach or mixed greens.
• Try walnuts instead of pine nuts.
• Replace cherry tomatoes with diced bell peppers.

How to Make It

Follow these simple steps to create your delicious salad.

Roast the Gnocchi

Preheat your oven to 425°F (220°C). Toss the gnocchi with olive oil, salt, and black pepper on a baking sheet. Roast for 20 minutes until golden and crispy, stirring halfway for even cooking.

Alternative: Skillet Roasting

Heat a non-stick skillet over medium-high heat. Add the gnocchi and sauté for about 10-12 minutes until golden and crispy, turning occasionally.

Prepare the Salad Base

While the gnocchi roasts, combine cherry tomatoes, fresh mozzarella, arugula, and toasted pine nuts in a large serving bowl.

Toss with Basil Pesto

Once the gnocchi is done, allow it to cool slightly, then add it to the salad base. Drizzle with basil pesto and toss gently to coat everything evenly.

Finishing Touches

If desired, add a drizzle of balsamic glaze and sprinkle with red pepper flakes for an extra kick. Serve immediately while the gnocchi is warm.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, gnocchi texture changes after thawing.
Reheat: microwave for 1-2 minutes until warm.

Tips for Best Results

• Use fresh gnocchi for optimal texture and flavor.
• Don’t overcrowd the baking sheet to ensure even roasting.
• Always toast pine nuts for enhanced flavor in your salad.
• Adjust the basil pesto amount to your taste preference.

Serving Suggestions

• Pair it with grilled chicken or fish for a complete meal.
• Serve as a light lunch or picnic dish.
• Enjoy as a side at a summer barbecue.