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–+ servings

California Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula

Crispy roasted gnocchi tossed with fresh basil pesto, sweet cherry tomatoes, creamy mozzarella, and peppery arugula—a quick, vibrant salad perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Main Course, Salad
Cuisine: Italian
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Gnocchi
  • 1 lb potato gnocchi
  • 2 tbsp olive oil preferably California-grown
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Salad
  • 1 cup cherry tomatoes halved
  • 1 cup fresh mozzarella balls bocconcini, halved or quartered
  • 2 cups arugula packed
  • 1/4 cup toasted pine nuts
  • 1/2 cup basil pesto homemade or store-bought
  • 1 tbsp balsamic glaze
  • 1/4 tsp red pepper flakes optional, for heat

Method
 

Roast the Gnocchi (Oven Method)
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the gnocchi with olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
  3. Roast for 15 to 20 minutes, flipping the gnocchi halfway through, until they are golden brown and crispy.
  4. Tip: Let the gnocchi cool for a few minutes before mixing with the other ingredients to keep them crunchy.
Alternative: Skillet Roasting
  1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
  2. Add the gnocchi in a single layer and cook for 8 to 10 minutes, stirring occasionally, until golden and crispy all over.
  3. Transfer the gnocchi to a plate and let them cool slightly before adding to the salad.
Prepare the Salad Base
  1. In a large mixing bowl, combine the cherry tomatoes, fresh mozzarella, and arugula. Toss gently to mix.
  2. Add the roasted gnocchi and toasted pine nuts, folding everything together carefully.
Toss with Basil Pesto
  1. Drizzle the salad with basil pesto and gently toss until all ingredients are evenly coated.
  2. If using, sprinkle the red pepper flakes over the top.
Finishing Touches
  1. Finish with a drizzle of balsamic glaze for extra depth and a touch of sweetness.
  2. Serve immediately for a warm salad, or let it sit for a few minutes to allow the flavors to meld.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 16gFat: 31gSaturated Fat: 8gCholesterol: 35mgSodium: 780mgFiber: 3gSugar: 6g

Notes

Use fresh gnocchi for the best texture; shelf-stable gnocchi works but may take longer to crisp up.
For even browning, roast the gnocchi in a single layer without overcrowding.
If you're short on time, the skillet method is quicker and yields similar results.
Add a squeeze of lemon juice just before serving for a bright, fresh finish.
This salad can be served warm or at room temperature; if making ahead, keep the arugula separate and add just before serving to prevent wilting.
Swap pine nuts with slivered almonds or walnuts for a California twist.
Pair with a crisp Sauvignon Blanc from Napa Valley for a refreshing contrast.

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