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Roasted Gnocchi Salad

A delightful salad combining crispy roasted gnocchi with fresh tomatoes, mozzarella, and arugula, all tossed in basil pesto for a healthy meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 lb potato gnocchi
  • 2 tbsp olive oil Plus additional for skillet method
  • 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

Method
 

Roast the Gnocchi (Oven Method)
  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the potato gnocchi with olive oil, salt, and black pepper until they are well coated.
  3. Spread the gnocchi evenly on the baking sheet and roast for about 20-25 minutes, stirring halfway through to ensure even cooking.
Alternative: Skillet Roasting
  1. Heat a non-stick skillet over medium heat with a drizzle of olive oil.
  2. Add the gnocchi and cook them for about 10-15 minutes, stirring occasionally, until they are golden and crispy.
Prepare the Salad Base
  1. In a large mixing bowl, combine the roasted gnocchi, halved cherry tomatoes, fresh mozzarella balls, and arugula.
  2. Toss gently to mix all ingredients.
Toss with Basil Pesto
  1. Add the basil pesto to the salad and toss until everything is well-coated.
  2. For added flavor, sprinkle with toasted pine nuts and red pepper flakes, if using.
Finishing Touches
  1. Drizzle some balsamic glaze over the top before serving for an extra kick of flavor.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended.