Roasted Gnocchi Pesto Mozzarella (Print Version)

Golden gnocchi roasted with vegetables, tossed in basil pesto with mozzarella and fresh greens for a satisfying warm salad.

# 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, 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 for easy cleanup.
02 - Toss gnocchi, cherry tomatoes, red bell pepper, and red onion with 2 tablespoons olive oil on the prepared baking sheet. Spread everything in a single even layer for optimal roasting.
03 - Roast for 20 minutes, stirring once halfway through cooking time, until gnocchi are golden crispy and vegetables have softened.
04 - In a large mixing bowl, whisk together basil pesto, lemon juice, extra-virgin olive oil, salt, and black pepper until fully combined.
05 - Add the hot roasted gnocchi and vegetables to the bowl with the pesto dressing. Gently toss to coat everything evenly.
06 - Fold in mozzarella balls and arugula or spinach. Toss gently until just combined, allowing the greens to slightly wilt from the residual heat.
07 - Serve warm or at room temperature, topped generously with fresh basil leaves and optional toasted pine nuts for added crunch.

# Expert Advice:

01 -
  • The roasted gnocchi transforms into golden crispy bites that still stay pillowy inside
  • It comes together faster than delivery but feels like something from an Italian kitchen
  • Warm vegetables and cool mozzarella create the most satisfying temperature contrast
02 -
  • Crowding the baking sheet is the enemy of crispy gnocchi, so use two pans if needed
  • The dressing absorbs quickly, so toss gently to avoid breaking up those beautiful crispy pieces
  • Letting it sit for 5 minutes before serving lets flavors meld together
03 -
  • Room temperature gnocchi roasts more evenly than cold straight from the fridge
  • Homemade pesto makes this sing, but quality store-bought works perfectly fine

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