Roasted Gnocchi Pesto Mozzarella (Printable)

Golden roasted gnocchi meets zesty pesto, fresh mozzarella, and crisp vegetables in this vibrant Italian-inspired dish.

# What you'll need:

→ Gnocchi Base

01 - 1.1 lbs shelf-stable or refrigerated potato gnocchi
02 - 2 tablespoons 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 tablespoons basil pesto
09 - 1 tablespoon lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Optional: toasted pine nuts

# 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 tablespoons 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.

# Expert Suggestions:

01 -
  • The crispy roasted gnocchi gives you all the comfort of pasta but with this amazing crunch that textures perfectly against the creamy mozzarella
  • It comes together in 35 minutes but tastes like something from an Italian restaurant
  • You can serve it warm for dinner or at room temperature for a picnic lunch
02 -
  • Do not crowd the baking sheet or your gnocchi will steam instead of crisp, and that defeats the whole point of this recipe
  • The salad actually gets better as it sits because the flavors meld together, though the arugula will continue to wilt
  • Room temperature serving is absolutely fine and sometimes even better than piping hot
03 -
  • Use refrigerated gnocchi instead of shelf-stable if you can find it, as they crisp up better in the oven
  • Let the roasted vegetables cool for about 5 minutes before tossing with the dressing so they do not wilt the greens immediately

Return