Roasted Gnocchi Pesto Mozzarella (Print)

Golden roasted gnocchi tossed with pesto, fresh vegetables, and mozzarella for a satisfying warm meal.

# Ingredient List:

→ Gnocchi Base

01 - 1.1 pounds shelf-stable or refrigerated potato gnocchi
02 - 2 tablespoons olive oil

→ Vegetables & Cheese

03 - 1 pint cherry tomatoes, halved
04 - 1 medium red bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 4 ounces fresh mozzarella balls, halved
07 - 2 cups fresh baby arugula or spinach

→ Pesto Dressing

08 - 4 tablespoons basil pesto
09 - 1 tablespoon lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - Salt and black pepper to taste

→ Garnish

12 - Fresh basil leaves
13 - Toasted pine nuts (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss gnocchi, cherry tomatoes, red bell pepper, and red onion with 2 tablespoons olive oil on the prepared baking sheet. Spread in a single layer.
03 - Roast for 20 minutes, stirring once halfway through, until gnocchi are golden and vegetables softened.
04 - In a large bowl, whisk together pesto, lemon juice, extra-virgin olive oil, salt, and pepper.
05 - Add roasted gnocchi and vegetables to the bowl. Gently toss to coat with the pesto dressing.
06 - Fold in mozzarella balls and arugula or spinach. Toss gently until everything is just combined and greens begin to wilt.
07 - Serve warm or at room temperature, topped with fresh basil and optional toasted pine nuts.

# Expert Suggestions:

01 -
  • The gnocchi gets impossibly crispy and golden in the oven, creating these irresistible crunchy edges while staying pillowy inside
  • It comes together in about 35 minutes but tastes like something from a restaurant that takes three times as long
02 -
  • Do not use freshly made, super-soft gnocchi from the refrigerated section without adjusting cooking time—they can become gummy if roasted too long
  • Let the roasted mixture cool for just 5 minutes before tossing with the greens, or they will wilt completely and lose all their fresh crunch
03 -
  • Spread the gnocchi and vegetables in one layer without overcrowding the pan, or they will steam instead of roast and you will lose that crispy texture
  • If you make your own pesto, toast the nuts first and let them cool completely before blending for deeper flavor

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