Roasted Gnocchi Pesto Mozzarella (Printable)

Crispy roasted gnocchi tossed with pesto, fresh vegetables, and mozzarella for a warm, satisfying vegetarian meal.

# What You'll Need:

→ Gnocchi Base

01 - 1.1 pounds shelf-stable or refrigerated potato gnocchi
02 - 2 tablespoons 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 ounces fresh mozzarella balls, halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

08 - 4 tablespoons basil pesto
09 - 1 tablespoon lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - Salt and black pepper to taste

→ Garnish

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

# 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 tablespoons 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 -
  • Roasting transforms soft gnocchi into crispy golden bites with pillowy centers
  • The warm roasted vegetables against cool mozzarella creates the most satisfying contrast
  • Everything comes together in one pan and one bowl for minimal cleanup
02 -
  • Do not overcrowd the baking sheet or the gnocchi will steam instead of getting those crispy edges we are after
  • Let the roasted vegetables cool for just 2 minutes before tossing with the dressing so the mozzarella does not melt completely
  • The salad actually tastes better after sitting for 10 minutes as the flavors meld together
03 -
  • Buy the mini mozzarella balls so you get that perfect cheese-to-gnocchi ratio in every forkful
  • Homemade pesto makes a noticeable difference, but a good jarred brand with visible basil pieces works wonderfully

Return