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.
Print
Pin
Servings: 4
Calories: 318kcal
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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
