Roasted Gnocchi Salad with Pesto & Mozzarella for Summer

Warm summer days call for meals that are both light and satisfying, and this roasted gnocchi salad with pesto & mozzarella hits the mark perfectly. The gnocchi is beautifully crisped in the oven, adding a wonderful texture contrast to the fresh, vibrant pesto and tender mozzarella.

this Recipe

If you’re looking for a dish that’s quick to prepare but feels special, this roasted gnocchi salad is a fantastic choice. Whether for a casual lunch or a picnic, it’s bursting with flavor and freshness that will keep you coming back for more.

Why You’ll Love This Recipe

• Combines crispy roasted gnocchi with fresh, bright pesto for amazing flavor.
• Quick and easy to prepare in under 30 minutes.
• Light and refreshing, perfect for warm weather meals.
• Includes creamy mozzarella that balances the herbaceous pesto.
• Can be served warm or at room temperature, ideal for entertaining.

Ingredients

Gather these fresh ingredients to make a delicious roasted gnocchi salad with pesto and mozzarella:

• 1 pound potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 4 ounces fresh mozzarella balls (bocconcini), drained and halved
• 2 cups fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 clove garlic, minced
• 1/3 cup extra virgin olive oil (for pesto)
• 2 cups baby arugula or mixed greens
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 420 per serving

How to Make Roasted Gnocchi Salad with Pesto & Mozzarella: A Light Summer Meal

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the potato gnocchi with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the gnocchi in the oven for 15 minutes, turning halfway through, until golden and crisp on the outside.
4. While the gnocchi roasts, prepare the pesto: combine basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, and a pinch of salt in a food processor. Pulse while gradually adding 1/3 cup olive oil until smooth but still slightly textured.
5. In a large serving bowl, combine the roasted gnocchi, halved cherry tomatoes, mozzarella balls, and baby arugula. Drizzle with the freshly made pesto and gently toss to coat everything evenly.
6. Adjust seasoning with additional salt and pepper if needed, and serve immediately or at room temperature for a delightful light summer meal.

Tips for the Best Results

• Use fresh, quality basil for the pesto to get the brightest flavor.
• Do not overcrowd the baking sheet so the gnocchi crisp up nicely.
• Add pine nuts slowly when making pesto to avoid overprocessing.
• For extra texture, sprinkle toasted pine nuts on top before serving.
• This salad tastes great both warm and at room temperature, making it versatile.

Storage and Reheating

Store any leftover roasted gnocchi salad in an airtight container in the refrigerator for up to 2 days. The pesto may darken slightly but will still taste fresh and delicious.

To reheat, gently warm the gnocchi in a skillet over medium heat until heated through and slightly crisp again, then toss with fresh mozzarella and arugula added after reheating to maintain their texture.

Frequently Asked Questions

Can I make the pesto ahead of time?

Yes, pesto can be made up to 2 days in advance and stored in the refrigerator in an airtight container. To help prevent browning, drizzle a thin layer of olive oil on top before sealing.

What type of gnocchi should I use?

Store-bought potato gnocchi works well for this recipe, but homemade gnocchi will add a special touch if you have time to make them. Just be sure to roast them until crisp for the best texture.

Can I use a different cheese instead of mozzarella?

Mozzarella adds creaminess and a mild flavor that balances the pesto, but small cubes of fresh feta or burrata can also be delicious alternatives.

Is this salad suitable for meal prep?

This salad is best enjoyed fresh or within a day of making it, as the arugula and mozzarella can become soggy over time. You can prep the pesto and roast the gnocchi ahead and assemble just before serving.