Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula
A vibrant salad featuring roasted gnocchi, basil pesto, fresh tomatoes, mozzarella, and arugula, perfect for family gatherings and quick dinners.
Ingredients
Main Ingredients
- 16 oz gnocchi Pillowy pasta dumplings
- 1 cup basil pesto Can be homemade or store-bought
- 1 cup cherry tomatoes Halved
- 8 oz fresh mozzarella Torn into bite-sized pieces
- 4 cups arugula Fresh peppery greens
- 2 tbsp olive oil For roasting gnocchi
- to taste salt and pepper Essential seasonings
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the gnocchi with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the gnocchi for about 15-20 minutes until they are golden brown and crispy.
- While the gnocchi is roasting, halve the cherry tomatoes and set them aside.
Assembly
- In a large bowl, combine the arugula, roasted gnocchi, and cherry tomatoes.
- Add the torn mozzarella to the bowl.
- Drizzle the basil pesto over the salad and gently toss everything together.
- Transfer to a serving platter and enjoy.
Notes
For variations, consider adding grilled chicken or bell peppers. Store leftovers in an airtight container in the fridge for up to 3 days.