Pesto Gnocchi Salad ~
A vibrant and flavorful salad made with crispy Roasted Gnocchi coated in Homemade Basil Pesto and served over a bed of peppery arugula with bright cherry tomatoes.
Gnocchi Salad Recipe
I like this recipe because it’s an easy salad that works as a main course or side dish and, if you’re looking to elevate your salad game, roasted gnocchi is the way to go. Unlike boiled gnocchi, which can sometimes feel too soft for a salad, roasted gnocchi holds its form and adds a satisfying bite to every forkful.
Ingredients for Pesto Gnocchi Salad
You will need the following:
- 16 ounces potato gnocchi
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup Vegan Basil Pesto
- 4 cups arugula
- 1 cup cherry tomatoes, halved
Ingredient Notes
- Gnocchi – If you’re aiming for a lighter and more delicate texture, fresh gnocchi is an excellent choice. However, if you prefer a heartier texture, boxed gnocchi works perfectly fine.
- Vegan Basil Pesto – Homemade Pesto is easy to make in about 5 minutes.
- Arugula – The peppery and slightly bitter flavor of arugula complements the herbaceous and garlicky notes of pesto beautifully. Mixed greens or baby spinach would also work well for this salad.
- Cherry Tomatoes – Use a combination of red, orange, and yellow to add pretty pops of color.
How to Make Pesto Gnocchi Salad
STEP ONE: Preheat the oven to 400°F.
STEP TWO: In a medium bowl, toss gnocchi with olive oil, salt, and black pepper. Arrange the gnocchi in an even layer on a roasting sheet pan.
STEP THREE: Roast for 25 minutes, until lightly golden and crisp, stirring halfway through the cooking time.
STEP FOUR: Transfer to a medium bowl and add pesto, tossing to coat thoroughly.
STEP FIVE: Divide arugula onto salad plates then top with pesto gnocchi and cherry tomatoes. Adjust seasoning to taste and serve.
More Salad Recipes You’ll Love!
- Bell Pepper Pasta Salad
- Garbanzo Bean and Feta Salad
- Herbed Couscous and Tofu Salad
- Vegan BBQ Tempeh Caesar Salad
- Summer Pasta Salad
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Pesto Gnocchi Salad
Ingredients
- 16 ounces potato gnocchi
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup Vegan Basil Pesto
- 4 cups arugula
- 1 cup cherry tomatoes halved
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, toss gnocchi with olive oil, salt, and black pepper. Arrange the gnocchi in an even layer on a roasting sheet pan.
- Roast for 25 minutes, until lightly golden and crisp, stirring halfway through the cooking time.
- Transfer to a medium bowl and add pesto, tossing to coat thoroughly.
- Divide arugula onto salad plates then top with pesto gnocchi and cherry tomatoes. Adjust seasoning to taste and serve.
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