Name: Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula
Ingredients: 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 (bocconcini, halved); 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)

Roasted Gnocchi Salad with Basil Pesto, Tomatoes, Mozzarella, and Arugula

Print Recipe

Author: Dorothy Miler

Ingredients

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 (bocconcini, halved)
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

Roast the Gnocchi (Oven Method)
Alternative: Skillet Roasting
Prepare the Salad Base
Toss with Basil Pesto
Finishing Touches

Find it online: https://www.rapidrecipes.blog/roasted-gnocchi-pesto-salad/