Easy Roasted Gnocchi With Pesto Mozzarella (Printable)

Crispy roasted gnocchi meets fresh vegetables and creamy mozzarella in a zesty pesto dressing. Perfect warm or at room temperature.

# What You'll Need:

→ Gnocchi

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, for serving
13 - Toasted pine nuts, optional

# 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 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.

# Cooking Tips:

01 -
  • The contrast between crispy roasted gnocchi and creamy mozzarella is absolute perfection
  • It comes together in 35 minutes but tastes like something from an Italian restaurant
  • You can serve it warm, room temperature, or even cold for next-day lunches
02 -
  • Spread the gnocchi in a single layer without overcrowding, or theyll steam instead of getting crispy
  • The salad is best served the same day, but leftovers keep well for up to 2 days in the refrigerator
03 -
  • Dont be afraid to let the gnocchi get really golden and crispy in the oven
  • Reserve a little fresh basil to add at the very end for that pop of green flavor

Go Back