Roasted Gnocchi Pesto Mozzarella Delight (Printer-Friendly)

Crispy roasted gnocchi with fresh vegetables, mozzarella, and pesto for a warm Italian-inspired meal.

# What You'll Need:

→ Gnocchi Base

01 - 1.1 lbs shelf-stable or refrigerated potato gnocchi
02 - 2 tbsp 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 (bocconcini or ciliegine), halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

08 - 4 tbsp basil pesto (store-bought or homemade)
09 - 1 tbsp lemon juice
10 - 1 tbsp extra-virgin olive oil
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves, for serving
13 - Toasted pine nuts (optional)

# How-To Steps:

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 tbsp 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 Advice:

01 -
  • The roasted gnocchi transforms from soft pillowy dough into crispy exteriors with fluffy centers, giving you the best of both textures
  • Everything roasts on one sheet pan while you whisk together the dressing, making it feel fancy while actually being incredibly low-effort
02 -
  • Do not overcrowd the baking sheet or the gnocchi will steam instead of roast, staying soft and soggy instead of developing those crispy edges
  • The salad is best served immediately while the gnocchi is still crispy, but it still tastes great the next day as leftovers
03 -
  • If your gnocchi is not browning, give it another 5 minutes and check again, then switch to broil for the last 2 minutes for extra crunch
  • Make your own quick pesto by blending fresh basil, garlic, pine nuts, parmesan, and olive oil if you have time

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