Name: Pesto Gnocchi with Roasted Cherry Tomato Salad and Burrata Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3-4 cups fresh basil; ⅔ cup freshly grated parmesan; 1 tablespoon fresh lemon juice; 2 cloves garlic, minced; Kosher salt, to taste; Black pepper, to taste; ½ cup olive oil; 20 ounces Azuca Red Cherry Tomatoes, halved (plus additional halved tomatoes for topping); ¼ cup olive oil, divided; Kosher salt, to taste; Black pepper, to taste; Crushed red pepper, to taste; 1 pound gnocchi; 2 teaspoons balsamic vinegar; ½ to ¾ cup prepared basil pesto; 1 cup arugula (plus additional for serving); ¼ cup freshly grated parmesan; 1-2 balls burrata, torn; Fresh basil, for topping

Jump to Recipe· 4.1 from 7 reviews

If you’re craving a dish that bursts with vibrant colors and fresh, bright flavors, you are going to fall head over heels for this Pesto Gnocchi with Roasted Cherry Tomato Salad and Burrata Recipe. Imagine pillowy gnocchi lightly coated in aromatic basil pesto, nestled against juicy, sweet roasted cherry tomatoes, peppered with just the right kick and complemented by creamy, luscious burrata. It’s a perfect harmony of textures and tastes that’s as impressive on the plate as it is simple to make. This recipe is destined to become one of your favorite go-to meals whether it’s a cozy weeknight dinner or a special weekend treat.

Ingredients You'll Need

The image shows fresh green basil leaves laid out on the left side over a white marbled surface. On the right side, there are six items arranged vertically: two garlic cloves at the top, a small bowl of olive oil with a clear golden color, a small bowl of finely grated cheese with a soft white color and fluffy texture, a small bowl of black pepper with a coarse texture, a small bowl of white salt, and two halves of a bright yellow lemon showing the juicy segments. A white cloth is partially visible on the far left edge. Photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key here, but don't worry—each component is straightforward and brings something special to your dish. From fresh basil that provides that unmistakable pesto punch, to the sweet tomatoes that roast down into little jewels of flavor, these ingredients work together to create magic.

Fresh basil (3-4 cups): The green heart of your pesto, delivering freshness and aroma.
Freshly grated Parmesan (⅔ cup + ¼ cup for topping): Adds nutty, savory depth to both pesto and salad.
Fresh lemon juice (1 tablespoon): Cuts through richness with a zesty brightness in the pesto.
Garlic cloves (2, minced): A punch of warmth and essential flavor in the pesto.
Kosher salt and black pepper: Seasoning essentials to bring out all the natural flavors.
Olive oil (½ cup for pesto + ¼ cup divided for roasting and sautéing): The silky base that ties everything together.
Azuca Red Cherry Tomatoes (20 ounces plus extra for topping): Roasted to sweet, tender perfection with a hint of heat from crushed red pepper.
Crushed red pepper: Adds a subtle spicy kick to the roasted tomatoes.
Gnocchi (1 pound): Soft, pillowy dumplings that soak up pesto and meld seamlessly with the salad.
Balsamic vinegar (2 teaspoons): For a tangy drizzle over the roasted tomatoes to enhance their sweetness.
Basil pesto (½ to ¾ cup): Homemade with the ingredients above for vibrant flavor and smooth texture.
Arugula (1 cup plus extra): Peppery greens adding freshness and bite to the salad.
Burrata (1-2 balls, torn): Creamy decadence that brings richness and softness to finish.
Fresh basil for topping: A fragrant garnish that ties the whole dish together.

How to Make Pesto Gnocchi with Roasted Cherry Tomato Salad and Burrata Recipe

Step 1: Making the Basil Pesto

Start by combining the fresh basil, Parmesan, lemon juice, garlic, salt, and pepper in a food processor. Pulse on high until everything is finely chopped and blended together. While the processor is running, slowly drizzle in the olive oil to create a smooth, vibrant pesto that will coat the gnocchi perfectly.

Step 2: Roasting the Cherry Tomatoes

Preheat your oven to 425 degrees Fahrenheit. Spread the halved cherry tomatoes on a rimmed baking sheet, drizzle with olive oil, then season with kosher salt, black pepper, and crushed red pepper. Toss everything together so the tomatoes are evenly coated. Roast for 15 to 20 minutes, stirring halfway, so they soften and develop that beautiful roasted sweetness.

Step 3: Cooking the Gnocchi

While the tomatoes are roasting, heat olive oil in a large skillet over medium heat until shimmering. Add the gnocchi in a single layer and sauté, flipping occasionally until each piece is golden brown and tender. This step ensures each gnocchi has a delightful crust that contrasts the soft center.

Step 4: Combining the Salad

Once the gnocchi is cooked and the tomatoes are roasted, remove the tomatoes from the oven and toss them with balsamic vinegar for a touch of acidity. Add the gnocchi to a large bowl, spoon in the basil pesto, and toss to coat every pillow of gnocchi in that herby goodness. Using a slotted spoon, fold in half the roasted tomatoes along with the arugula and freshly grated Parmesan, gently mixing everything together.

Step 5: Assembling the Final Dish

Lay a bed of fresh arugula on a large serving platter. Spoon the gnocchi and roasted tomato mixture on top, then layer the remaining roasted tomatoes across the top. Finish with torn burrata and fresh basil leaves. Add a few extra halved cherry tomatoes if you want an extra pop of color and juicy freshness.

How to Serve Pesto Gnocchi with Roasted Cherry Tomato Salad and Burrata Recipe

An oval white plate holds three layers of food arranged neatly on a white marbled surface. The bottom layer is fresh green spinach leaves, topped with a layer of small gnocchi coated in green pesto, giving them a textured, herb-covered look. On top of the gnocchi is a layer of roasted cherry tomatoes, showing a rich red color and slightly wrinkled skin. Two large scoops of white, creamy burrata cheese sit near the center of the dish. Fresh green basil leaves are scattered across all layers, adding a fresh touch. A silver spoon rests sideways on the left side of the plate. Around the plate, halved cherry tomatoes are casually placed on the marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra Parmesan or fresh basil right before serving to elevate the dish with vibrant color and burst of flavor. A drizzle of good quality olive oil over the burrata adds an indulgent silky finish that’s just irresistible.

Side Dishes

This dish shines on its own but pairs wonderfully with a crisp, green salad or some crusty artisan bread. The bread is perfect for scooping up any leftover pesto and juicy tomatoes, making sure no bite goes to waste.

Creative Ways to Present

For a stunning presentation, serve the gnocchi salad in individual bowls topped with a small burrata ball. Alternatively, layer the components in a clear glass trifle dish for a beautiful visual effect showing off each colorful layer of veggies, gnocchi, and creamy cheese.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, any leftovers can be stored in an airtight container in the refrigerator. Keep the gnocchi and roasted tomato salad separate from the burrata to maintain optimal texture and freshness.

Freezing

While the pesto gnocchi with roasted cherry tomato salad itself doesn’t freeze well due to the fresh greens and burrata, you can freeze leftover gnocchi before cooking separately. Just flash freeze them on a tray then transfer to a freezer bag.

Reheating

Reheat gnocchi gently in a skillet over medium-low heat with a splash of olive oil. If reheating the roasted tomatoes, microwave just briefly or warm carefully in a skillet to avoid overcooking. Add the burrata fresh at serving for best texture.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! While homemade pesto brings an extra layer of freshness, a good quality store-bought pesto works well and saves time.

What can I substitute for burrata?

If burrata isn’t available, fresh mozzarella or ricotta can provide a similar creamy texture, though burrata adds that signature richness that’s hard to beat.

Is this dish suitable for a vegetarian diet?

Yes, this recipe is fully vegetarian and packed with plant-based ingredients and dairy, making it a satisfying meat-free option.

How do I know when gnocchi is cooked perfectly?

Cooked gnocchi should be tender with a golden crust on the outside if sautéed. They typically float in boiling water, but since this recipe calls for pan sautéing, look for a lightly crisp surface.

Can I make the pesto in advance?

Definitely! Pesto can be made up to 2 days ahead and stored in the refrigerator. Cover tightly with plastic wrap or a thin layer of olive oil to prevent browning.

Final Thoughts

This Pesto Gnocchi with Roasted Cherry Tomato Salad and Burrata Recipe is an absolute joy to make and eat. It’s fresh, comforting, and feels special without demanding too much time or effort. I can’t wait for you to try it and relish the perfect balance of flavors and textures that make this dish unforgettable. Trust me, once you make it, it’ll be a shining star in your culinary repertoire!

Pesto Gnocchi with Roasted Cherry Tomato Salad and Burrata Recipe

Ingredients You'll Need