Easy Roasted Gnocchi With Pesto (Printable version)

Golden roasted gnocchi with fresh vegetables and pesto

# What you'll need:

→ Gnocchi

01 - 1.1 lb 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, halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

08 - 4 tbsp basil pesto
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

# Directions:

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 gets outrageously crispy while staying pillowy inside, creating texture you cant get from boiling
  • Everything comes together on one sheet pan, meaning less cleanup and more time to actually enjoy your meal
  • Its equally perfect for a weeknight dinner or feeding a crowd at a summer potluck
02 -
  • Dont overcrowd your baking sheet or the gnocchi will steam instead of getting crispy and golden
  • Let the roasted mixture cool for just 5 minutes before tossing with the greens so they dont completely wilt
  • The salad actually improves as it sits, making it perfect for meal prep or make-ahead entertaining
03 -
  • Reserve a handful of fresh basil to add at the very end so it stays bright and doesn't wilt
  • If your pesto is very thick, thin it with a little more olive oil or even a splash of warm water

Return