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Pesto Gnocchi Salad ~ Roasted gnocchi coated in Homemade Basil Pesto and served over a bed of peppery arugula with bright cherry tomatoes.

Pesto Gnocchi Salad

Roasted gnocchi coated in Homemade Basil Pesto and served over a bed of peppery arugula with bright cherry tomatoes. Serves 2 as a main course and 4 as a side dish.
5 from 4 votes
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Course: Main Course, Side Dish
Cuisine: Italian
Keyword: dairy free, Italian, quick and easy, salad, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 318kcal
Author: Holly Gray

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.

Nutrition

Calories: 318kcal | Carbohydrates: 44g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 830mg | Potassium: 158mg | Fiber: 4g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 5mg
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