Roasted Gnocchi Salad With Pesto & Mozzarella for Summer

Summer calls for meals that are both light and satisfying, and this roasted gnocchi salad with pesto & mozzarella fits the bill perfectly. You’ll love how the crispy edges of the gnocchi combine with fresh basil pesto and soft mozzarella to make a refreshing yet hearty dish. Whether you’re hosting a casual lunch or need a quick weeknight dinner, this recipe is a winner.

this Recipe

By roasting the gnocchi, you get a golden, slightly crispy texture that takes this salad beyond the usual. Plus, the vibrant pesto and creamy mozzarella bring a wonderful balance of flavors that will keep you coming back all summer long. Let’s dive into how to make this delicious roasted gnocchi salad your new seasonal favorite!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy summer days.
• Roasting gnocchi adds a delightful crispy texture.
• Fresh pesto provides vibrant, herbaceous flavor.
• Light yet filling—ideal for a light summer meal.
• Versatile enough to serve as a main dish or side salad.

Ingredients

Gather these simple, fresh ingredients to create your roasted gnocchi salad with pesto and mozzarella.

• 1 pound store-bought potato gnocchi
• 2 tablespoons olive oil, plus extra for drizzling
• 1 cup fresh basil pesto (store-bought or homemade)
• 8 ounces fresh mozzarella balls (bocconcini), halved
• 1 cup cherry tomatoes, halved
• 1/4 cup toasted pine nuts
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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 (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the potato gnocchi with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
3. Spread the gnocchi in a single layer on the prepared baking sheet. Roast for 18-20 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. While the gnocchi roasts, halve the cherry tomatoes and mozzarella balls. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, stirring frequently.
5. Once the gnocchi is roasted, transfer it to a large mixing bowl. Add the pesto and toss gently to coat all the gnocchi evenly with the vibrant sauce.
6. Add the halved mozzarella, cherry tomatoes, and toasted pine nuts to the bowl. Toss lightly to combine without breaking up the mozzarella.
7. Season the salad with additional salt and pepper to taste. Sprinkle freshly grated Parmesan over the top and garnish with fresh basil leaves.
8. Serve immediately for the best texture, or chill for 20 minutes if you prefer a cool salad.

Tips for the Best Results

• Use fresh pesto for vibrant flavor; homemade is best but store-bought works well too.
• Don’t overcrowd the baking sheet when roasting gnocchi to ensure crispiness.
• Gentle tossing preserves the soft texture of mozzarella balls in the salad.
• Toast pine nuts carefully—they burn easily but add great crunch and flavor.
• Adjust pesto quantity to your taste preference for a milder or more intense herb flavor.

Storage and Reheating

Store any leftover roasted gnocchi salad in an airtight container in the refrigerator for up to 2 days. The mozzarella may soften and the pesto flavor will deepen as it rests, making it still delicious cold or at room temperature.

To reheat, warm the gnocchi gently in a skillet over medium heat to regain some crispiness, then add the fresh mozzarella and tomatoes afterward to keep them fresh. Avoid microwaving to preserve texture.

Frequently Asked Questions

Can I make the pesto from scratch?

Absolutely! Homemade pesto made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil tastes fantastic and fresh. It takes just 5-10 minutes in a blender or food processor.

What type of gnocchi works best for roasting?

Potato gnocchi works best because it crisps nicely when roasted. Avoid pre-cooked or frozen gnocchi that might become soggy without proper roasting time.

Can I add other vegetables to this salad?

Yes, you can add roasted veggies like zucchini, bell peppers, or asparagus for extra color and nutrition. Just roast them alongside the gnocchi or prepare separately.

Is this salad suitable for meal prep?

It’s best enjoyed fresh or slightly chilled. If you meal prep, keep the pesto and mozzarella separate until serving to maintain texture and flavor integrity.