Easy Roasted Gnocchi With Pesto (Printable)

Crispy gnocchi with pesto, vegetables, and mozzarella makes a satisfying 35-minute meal.

# What You'll Need:

→ Gnocchi Base

01 - 1.1 lbs 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
13 - Toasted pine nuts (optional)

# Step-by-step:

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 -
  • Roasted gnocchi gets incredibly crispy and golden while staying pillowy inside
  • The warm vegetables create their own sweet sauce that mingles with the pesto
  • Its one of those rare dishes that works for weeknight dinners and fancy gatherings alike
02 -
  • Overcrowding the baking sheet is the fastest way to end up with soggy instead of crispy gnocchi
  • Letting the salad sit for 5 minutes before serving helps the flavors meld together beautifully
  • The mozzarella softens but holds its shape best when added after the roasting step
03 -
  • Reserve a handful of whole cherry tomatoes to add fresh after roasting for pockets of burst in your mouth sweetness
  • If your pesto is thick, whisk in a teaspoon of warm water to make it coat everything more evenly

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