Roasted Gnocchi Salad with Pesto and Mozzarella for Summer

Summer calls for meals that are fresh, light, and bursting with flavor. This roasted gnocchi salad with pesto and mozzarella is exactly that—a perfect dish to enjoy on a warm afternoon or as a quick weeknight dinner. You’ll love how the crispy gnocchi pairs beautifully with the bright pesto and creamy mozzarella.

this Recipe

Whether you’re serving this at a casual lunch or bringing it to a picnic, this roasted gnocchi salad offers a satisfying yet refreshing experience. Plus, it’s easy to prepare and packed with colorful, wholesome ingredients that will brighten up your plate and your day.

Why You’ll Love This Recipe

• Combines crispy roasted gnocchi with fresh flavors for a satisfying texture contrast.
• Quick and easy to prepare, perfect for busy summer days.
• Uses fresh pesto and mozzarella for vibrant, authentic taste.
• Light yet filling, making it ideal as a main dish or a side salad.
• Customizable with your favorite summer veggies and herbs.

Ingredients

Gather these simple ingredients to make this delicious roasted gnocchi salad with pesto and mozzarella.

• 1 pound package potato gnocchi
• 2 tablespoons olive oil, divided
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved if large
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup arugula or baby spinach
• 1/4 cup toasted pine nuts
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish
• 1 teaspoon lemon juice (optional, for brightness)

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approximately 400 per serving

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

1. Preheat your oven to 425°F. Toss the potato gnocchi with 1 tablespoon of olive oil, salt, and pepper to coat evenly.
2. Spread the gnocchi in a single layer on a baking sheet lined with parchment paper. Roast for 15–20 minutes, turning halfway through, until golden and crispy on the outside.
3. While the gnocchi is roasting, combine the pesto with lemon juice in a large bowl. Add the halved cherry tomatoes and toss gently.
4. Once the gnocchi is done, let it cool for 2 minutes, then add it to the bowl with the pesto and tomatoes. Drizzle the remaining 1 tablespoon olive oil over the arugula or spinach and toss separately to lightly dress.
5. Add the dressed greens, mozzarella balls, and toasted pine nuts to the gnocchi mixture. Toss everything together gently to combine.
6. Adjust seasoning with salt and pepper to taste. Garnish with fresh basil leaves before serving.

Tips for the Best Results

• Make sure the gnocchi are well spaced on the baking sheet to ensure they crisp up nicely.
• Use fresh pesto for the best flavor, or make your own with basil, garlic, pine nuts, Parmesan, and olive oil.
• Toast the pine nuts in a dry skillet over medium heat until golden and fragrant for extra crunch.
• Add a squeeze of fresh lemon juice to brighten the flavors and balance the richness of the cheese.
• Serve immediately for the best texture, as the roasted gnocchi can soften if left too long in the salad.

Storage and Reheating

Store any leftover roasted gnocchi salad in an airtight container in the refrigerator for up to 2 days. Keep the mozzarella separate if possible to maintain its texture.

To reheat, warm the gnocchi briefly in a skillet over medium heat to regain some crispness, then toss with fresh greens and mozzarella before serving. Avoid microwaving as it can make the gnocchi soggy.

Frequently Asked Questions

Can I use frozen gnocchi for this roasted salad?

Yes, frozen gnocchi works well. Just thaw according to package instructions and pat dry before roasting to achieve the best crispiness.

What can I substitute for fresh mozzarella?

If fresh mozzarella isn’t available, you can use small cubes of mild mozzarella or even burrata for a creamier texture, though burrata will make the salad richer.

Can this salad be made vegan?

Absolutely! Use a vegan pesto recipe without cheese and substitute fresh mozzarella with a plant-based cheese alternative or marinated tofu cubes.

Is this salad suitable for meal prep?

It’s best eaten fresh, but you can prepare the gnocchi and pesto separately in advance. Combine just before serving to keep the textures fresh and vibrant.