Easy Roasted Gnocchi With Pesto (Printable)

Crispy roasted gnocchi with fresh vegetables, mozzarella, and zesty pesto make this Italian-inspired dish perfect for any meal.

# What you'll need:

→ Gnocchi Base

01 - 1.1 lb 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

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - On the prepared baking sheet, toss gnocchi, cherry tomatoes, red bell pepper, and red onion with 2 tbsp olive oil. 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 crispy edges and soft centers create the most satisfying texture contrast
  • It comes together in under 40 minutes but tastes like something from an Italian restaurant
  • The warm roasted vegetables against cool mozzarella is absolute perfection
02 -
  • Do not overcrowd the baking sheet or the gnocchi will steam instead of roast
  • Let the roasted vegetables cool for just 2 minutes before tossing with the delicate greens
  • The salad is best served warm but still delicious at room temperature
03 -
  • Look for gnocchi that feels dense and heavy for the package size, those roast up the best
  • Pat your mozzarella balls dry with paper towels to prevent the salad from becoming watery

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