Summer calls for meals that are both light and satisfying, and this roasted gnocchi salad with pesto and mozzarella fits the bill perfectly. Combining tender, crispy gnocchi with fresh pesto and creamy mozzarella, this salad is bursting with flavor and texture in every bite.
You’ll love how easy this recipe is to prepare, making it perfect for quick lunches, picnics, or even a casual dinner. The roasted gnocchi adds a delightful crispness that pairs beautifully with the herbaceous pesto and juicy cherry tomatoes.
Why You’ll Love This Recipe
- Quick and easy to prepare, ready in just over 30 minutes.
- Light yet filling, ideal for warm summer days.
- Combines crispy roasted gnocchi with fresh pesto and mozzarella for perfect flavor balance.
- Versatile—serve warm or at room temperature.
- Full of fresh ingredients, perfect for a healthy meal option.
Ingredients
Gather these simple, fresh ingredients for a delicious roasted gnocchi salad with pesto and mozzarella.
- 1 pound store-bought potato gnocchi
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/2 cup prepared basil pesto
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 cup pine nuts, toasted
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Optional: red pepper flakes for a little heat
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 380 per serving
How to Make Roasted Gnocchi Salad with Pesto & Mozzarella: A Light Summer Meal
- Preheat your oven to 425°F. Toss the gnocchi with olive oil, salt, and pepper on a large baking sheet.
- Spread the gnocchi evenly and roast for 18-20 minutes, flipping halfway through, until golden and crisp on the outside.
- Remove the gnocchi from the oven and let cool slightly. In a large bowl, combine the roasted gnocchi, cherry tomatoes, mozzarella balls, and fresh basil.
- Add the basil pesto and lemon juice to the bowl, gently tossing until everything is evenly coated. Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Sprinkle toasted pine nuts on top for crunch and garnish with extra basil leaves. Serve immediately for the best texture and freshness.
Tips for the Best Results
- Use store-bought gnocchi for convenience, but fresh gnocchi works great too.
- Don’t overcrowd the baking sheet to ensure the gnocchi roasts evenly and crisps up nicely.
- Toast pine nuts in a dry skillet over medium heat for 3-5 minutes, shaking frequently to prevent burning.
- For added freshness, toss in baby arugula or spinach just before serving.
- If preparing ahead, add pesto and mozzarella just before serving to keep the salad fresh.
Storage and Reheating
Store leftover roasted gnocchi salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but it can be gently reheated in a skillet over medium heat to revive the crispiness of the gnocchi.
Avoid freezing this salad as the mozzarella and pesto texture will change. Instead, prepare the gnocchi and pesto separately if you want to meal prep in advance.
Frequently Asked Questions
Can I make this salad vegan?
Yes! Simply swap out the fresh mozzarella for a vegan cheese alternative or omit it altogether. Make sure your pesto is vegan or prepare a nut-free vegan pesto using basil, garlic, olive oil, and nutritional yeast.
What pesto can I use if I don’t want to make it from scratch?
Store-bought basil pesto works perfectly in this recipe. Look for high-quality brands with simple, fresh ingredients for the best flavor.
Can I use frozen gnocchi?
Frozen gnocchi can be used but make sure to thaw and pat them dry before roasting. This prevents excess moisture and helps the gnocchi crisp up nicely in the oven.
Is this salad good served warm or cold?
This roasted gnocchi salad is delicious served warm or at room temperature. If serving cold, allow it to cool completely before refrigerating and add fresh basil and pine nuts just before serving.
