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

Ingredients

• 1 pound gnocchi (store-bought or homemade)
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella balls, halved or cubed
• 4 cups fresh arugula
• 2 cups fresh basil leaves
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (or walnuts for a twist)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil for roasting
• Salt and pepper to taste for roasting

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the gnocchi with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Place the baking sheet in the preheated oven and roast for about 20 minutes or until the gnocchi are golden brown and slightly crispy, stirring halfway through.
4. While the gnocchi is roasting, prepare the basil pesto. In a food processor, combine the fresh basil, pine nuts, grated Parmesan cheese, minced garlic, salt, and pepper. Pulse until finely chopped.
5. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
6. In a large bowl, combine the roasted gnocchi, cherry tomatoes, fresh mozzarella, and arugula. Add in the basil pesto and gently toss to coat everything evenly.
7. Transfer the salad to a serving dish and drizzle with additional pesto if desired. Serve immediately.

Nutrition