What type of gnocchi is best for this salad?

Using potato gnocchi is ideal for Roasted Gnocchi Salad due to its texture and flavor. You can use store-bought gnocchi or make your own if you want to add a personal touch. The key is to ensure they are soft yet firm to hold up during roasting.

Can I make this salad ahead of time?

Absolutely! The Roasted Gnocchi Salad can be made ahead of time and stored in the fridge. It's best enjoyed within two days. Just be sure to toss it gently before serving to revive the flavors.

What can I substitute for basil pesto?

If you don’t have basil pesto, other green sauces like sun-dried tomato pesto or a homemade spinach pesto work well. You can even use a simple olive oil dressing if you prefer a lighter flavor.

How can I add protein to this salad?

To make the Roasted Gnocchi Salad more filling, consider adding grilled chicken, chickpeas, or even shrimp. These options complement the freshness and heartiness of the salad beautifully.

Is this salad gluten-free?

Regular gnocchi usually contains wheat flour and is not gluten-free. However, gluten-free gnocchi is available in many stores, which can be easily substituted for this recipe to accommodate gluten-sensitive diets.

Roasted Gnocchi Salad

Ingredients

Scale

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 (bocconcini, halved)
2 cups Arugula
1/4 cup Toasted pine nuts
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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the potato gnocchi with olive oil, salt, and black pepper until evenly coated.
Spread the coated gnocchi in a single layer on a large baking sheet. Roast in the preheated oven for about 15-20 minutes, stirring halfway through, until golden brown and crisp around the edges.
While the gnocchi is roasting, prepare the salad base by combining halved cherry tomatoes and mozzarella balls in a medium mixing bowl.
Once the gnocchi is ready, remove it from the oven and let it cool for a couple of minutes. Then, add it to the salad bowl with the tomatoes and mozzarella. Toss gently.
Add the arugula and basil pesto, mixing until everything is thoroughly coated. Adjust seasoning if needed and sprinkle with toasted pine nuts before serving. Drizzle with balsamic glaze and add red pepper flakes for some heat if desired.

Notes

Don’t overcrowd the gnocchi while roasting for the best crispness. Substitute spinach for arugula to change up the flavor.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Roasting
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 500mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg