Description
This vibrant Pesto Gnocchi Roasted Tomato Salad combines tender, golden sautéed gnocchi with sweet roasted cherry tomatoes, fresh basil pesto, peppery arugula, and creamy burrata for a refreshing and satisfying meal perfect for any season.
Ingredients
Basil Pesto
- 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
Roasted Tomatoes
- 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
Salad Components
- 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
Instructions
- Make Basil Pesto: Add the fresh basil, parmesan, lemon juice, garlic, kosher salt, and black pepper into a food processor and pulse on high until combined and finely chopped. While the food processor is running, slowly drizzle in ½ cup olive oil until the pesto is smooth and well emulsified. Scrape down the sides if needed and pulse a few more times. Transfer the pesto to a bowl and set aside.
- Roast Cherry Tomatoes: Preheat your oven to 425°F (220°C). Place the halved cherry tomatoes on a rimmed baking sheet. Drizzle with 1/8 cup olive oil and season with kosher salt, black pepper, and crushed red pepper to taste. Toss the tomatoes to coat evenly and arrange them in a single layer. Roast for 15-20 minutes, stirring halfway through, until the tomatoes are softened and slightly caramelized.
- Sauté Gnocchi: While tomatoes roast, heat a large skillet over medium heat. Add the remaining 1/8 cup olive oil and let it shimmer. Add the gnocchi in a single layer and sauté, flipping them occasionally, until they turn golden brown and soft, about 5-7 minutes. Remove from heat and let cool slightly.
- Toss Roasted Tomatoes: Once the tomatoes are roasted, remove the baking sheet from the oven and drizzle the tomatoes with balsamic vinegar. Toss gently to combine the flavors.
- Combine Salad Ingredients: In a large bowl, add sautéed gnocchi and toss with ½ to ¾ cup of the prepared basil pesto until the gnocchi are fully coated. Spoon half of the roasted tomatoes into the bowl using a slotted spoon to drain excess liquid. Add 1 cup of arugula and ¼ cup freshly grated parmesan. Toss everything gently to combine.
- Assemble the Salad: On a large serving platter, spread a layer of fresh arugula. Spoon the gnocchi salad mixture on top. Then, top with the remaining roasted tomatoes, torn burrata balls, fresh basil leaves, and any extra halved cherry tomatoes if desired. Serve immediately.
Notes
- Using a slotted spoon to add roasted tomatoes helps avoid excess liquid in the salad and preserves the salad’s texture.
- For a spicier kick, adjust the amount of crushed red pepper to your preference.
- The burrata adds richness and creaminess; substitute with fresh mozzarella if preferred.
- Gnocchi can be store-bought or homemade depending on availability and preference.
- Leftover pesto can be stored in an airtight container in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Frying
- Cuisine: Italian
