Ingredients
Units
Scale
- 1 lb Potato gnocchi
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 cup Cherry tomatoes, halved
- 1 cup Fresh mozzarella balls, halved (bocconcini)
- 2 cups Arugula
- 1/4 cup Toasted pine nuts
- 1/2 cup Basil pesto (store-bought or homemade)
- 1 tbsp Balsamic glaze (optional, for drizzling)
- 1/4 tsp Red pepper flakes (optional, for heat)
Instructions
- Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the potato gnocchi with olive oil, salt, and black pepper until evenly coated.
- Spread the coated gnocchi in a single layer on a large baking sheet. Roast in the preheated oven for about 15-20 minutes, or until the gnocchi are golden brown and crisp around the edges, stirring halfway through.
- While the gnocchi is roasting, prepare the salad base by combining the halved cherry tomatoes and mozzarella balls in a medium mixing bowl.
- Once the gnocchi is ready, remove it from the oven and let it cool for a couple of minutes. Then, add it to the salad bowl with the tomatoes and mozzarella. Toss gently.
- Add the arugula and basil pesto, mixing until everything is thoroughly coated. Adjust seasoning if needed and sprinkle with toasted pine nuts before serving. For extra flavor, drizzle balsamic glaze over the top and add red pepper flakes for a kick of heat if you want it.
Notes
Roast gnocchi until crispy for the best texture. Serve immediately for the freshest taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg