This pesto gnocchi salad is so summery, a perfect salad for entertaining, and made extra delicious with roasted red cherry tomatoes!
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If you're looking for a summery salad that is perfect for entertaining or serving a group of family or friends, then this pesto gnocchi roasted tomato salad will certainly do the trick! With a homemade easy basil (and nut-free) pesto, gnocchi, roasted tomatoes, and burrata, this is the best twist on a pasta and caprese salad, and is so perfect for summer. If you're looking to serve a group, this gnocchi salad also looks so pretty plated and would be a great addition to your next gathering.
If you love the basil, tomato, and burrata trio like us, then this will be your new go-to. The roasted tomatoes in this recipe are also so easy to make and so delicious, thanks to Pure Flavor® Azuca Red Cherry Tomatoes. They are sweet, so red, and roast up so nicely. If you love a cooked tomato like us, then you'll love how they combine with the pesto gnocchi and burrata, making for the best summertime bites!
Meanwhile, if you're looking for another delicious Pure Flavor recipe, be sure to check out our Spicy Chicken Fajitas with Grilled Peppers or if you're in the mood for another salad variation you'll love our Pan Seared Scallops with Cucumber Salad!
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Why You'll Love this Pesto Gnocchi Roasted Tomato Salad
It’s the perfect entertaining salad. If I'm serving a group, I love to include a filling salad that looks pretty on a big platter and is perfect for serving on to everyone's individual plates!
It's an easy from scratch recipe. The homemade pesto and roasted tomatoes are two easy additions that add so much flavor-wise to this summery dish.
The flavor combinations are the perfect trio! Between the basil pesto, Pure Flavor's perfectly sweet red cherry tomatoes, and the burrata, I can't think of a more delightful combination for summer.
Ingredients for the Homemade Basil Pesto
This recipe starts with a super easy homemade pesto that is nut-free and only requires five ingredients apart from salt and pepper!
- Basil - But of course!
- Parmesan - We love adding some freshly grated parmesan to our homemade pesto to add some sharpness and saltiness.
- Lemon juice - So great for brightening up the pesto!
- Garlic - Adds the perfect amount of flavor without being overpowering.
- Olive oil - Key to making the smoothest homemade pesto!
Step by Step Pesto Instructions
This homemade pesto is ready in just two steps and couldn't be easier.
STEP 1: Process ingredients other than olive oil. Add ingredients apart from olive oil to a food processor and pulse on high until combined and well chopped.
STEP 2: Add olive oil and process until combined. While the food processor is running, drizzle in the olive oil until it is combined with the other ingredients and the pesto is smooth. If needed, scrape down the sides of the food processor with a spatula and briefly pulse again. Remove from food processor into a bowl and set aside.
Ingredients for the Pesto Gnocchi Roasted Tomato Salad
Now on to the main event! This gnocchi salad has a simple list of whole ingredients which make this simple recipe filling, nutritious, and super tasty.
- Azuca Red Cherry Tomatoes - The star in this roasted tomato salad! These red cherry tomatoes are so sweet, have so much flavor, and are the perfect option for roasting.
- Olive oil - The best for tossing with the halved cherry tomatoes and for pan frying the gnocchi so they're golden and cooked through.
- Crushed red pepper - I love sprinkling some on the tomatoes but you can leave this out if spice isn't your favorite.
- Gnocchi - Key in this gnocchi salad, and pan frying them briefly makes them hold up with the other ingredients instead of becoming too starchy or squishy!
- Balsamic vinegar - A little bit adds the perfect amount of acidity to balance out the sweet tomatoes.
- Basil pesto - Some of our freshly made pesto of course! Add as much as you like to the gnocchi.
- Arugula - Adds a little bite and nuttiness to this tossed salad, plus it's the perfect base if you're going to be plating this salad.
- Parmesan - Even though there is already parmesan in the pesto, it's so tasty to toss a bit more freshly grated parm with the gnocchi!
- Burrata - A match made in heaven with the pesto and roasted tomatoes, plus this looks so stunning if you're entertaining and want to make this salad extra pretty!
- Basil - Some fresh basil on top just makes this summer salad!
See recipe card below for quantities.
Step by Step Instructions
This summery gnocchi salad only has a handful of steps and comes together super quickly once the tomatoes are roasted and the gnocchi are golden!
STEP 1: Roast the tomatoes. Preheat oven to 425 degrees. Add halved tomatoes to a rimmed baking sheet and top with ⅛ cup olive oil, kosher salt, black pepper, and crushed red pepper to taste. Toss to combine and spread tomatoes out in a single layer. Roast for 15-20 minutes, stirring halfway through, until tomatoes have softened.
STEP 2: Cook the gnocchi. Meanwhile, heat a large skillet over medium heat and add remaining ⅛ cup olive oil. Once shimmering, add gnocchi in a single layer. Sauté gnocchi, ensuring they flip, over medium heat until they are golden and soft. Remove from heat to cool.
STEP 3: Toss tomatoes with balsamic. Once tomatoes are roasted, remove them from oven and drizzle with balsamic, tossing to combine.
STEP 4: Combine gnocchi salad ingredients. Add gnocchi to a large bowl, then top with ½-3/4 cup of prepared basil pesto, tossing until gnocchi are coated. Spoon half of the roasted tomatoes into the bowl using a slotted spoon (see note), then add the arugula and parmesan, tossing to combine.
STEP 5: Plate gnocchi salad. Add additional arugula to the bottom of a large platter, then spoon gnocchi salad on to the platter. Top with the other half of the roasted tomatoes, then the burrata, fresh basil, and additional halved cherry tomatoes if desired.
Tips for Making this Pesto Gnocchi Roasted Tomato Salad
- The homemade pesto and roasted tomatoes make this from scratch salad extra tasty, so we definitely recommend these easy steps!
- We love using the Pure Flavor® Azuca Red Cherry Tomatoes because they have the best sweet flavor, and they roast up so nicely in the oven.
- Toasting the gnocchi instead of boiling them creates the most delicious crispy exterior which also holds up so well in this tossed salad, so we recommend giving that a try!
FAQs
When is this roasted tomato salad best served?
This tossed salad would be so great served at a gathering or a summer party! It looks so pretty once plated and is great for sharing.
Do I need to use cherry tomatoes for roasting?
The Azuca Red Cherry Tomatoes that we use here from Pure Flavor roast up so evenly, and add the perfect amount of sweetness to balance the pesto, so we think those are the best option.
Can I substitute the burrata for a different type of cheese?
Yes, fresh mozzarella would also be so tasty!
Storing and Freezing
This recipe can be served right away or made ahead and chilled in an airtight container in the refrigerator for 2-3 days.
I don't recommend freezing this recipe.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Pesto Gnocchi Roasted Tomato Salad
Ingredients
Basil Pesto
- 3-4 cups basil fresh
- ⅔ cup parmesan freshly grated
- 1 tablespoon lemon juice fresh
- 2 cloves garlic minced
- kosher salt
- black pepper
- ½ cup olive oil
Pesto Gnocchi Roasted Tomato Salad
- 20 ounces Azuca Red Cherry Tomatoes halved, plus additional halved tomatoes for topping
- ¼ cup olive oil divided
- kosher salt
- black pepper
- crushed red pepper
- 1 pound gnocchi
- 2 teaspoons balsamic vinegar
- ½-¾ cup basil pesto
- 1 cup arugula plus additional
- ¼ cup parmesan freshly grated
- 1-2 balls burrata torn
- basil fresh, for topping
Instructions
Basil Pesto
- Add ingredients apart from olive oil to a food processor and pulse on high until combined and well chopped.3-4 cups basil, ⅔ cup parmesan, 1 tablespoon lemon juice, 2 cloves garlic, kosher salt, black pepper
- While the food processor is running, drizzle in the olive oil until it is combined with the other ingredients and the pesto is smooth. If needed, scrape down the sides of the food processor with a spatula and briefly pulse again. Remove from food processor into a bowl and set aside.½ cup olive oil
Pesto Gnocchi Roasted Tomato Salad
- Preheat oven to 425 degrees. Add halved tomatoes to a rimmed baking sheet and top with ⅛ cup olive oil, kosher salt, black pepper, and crushed red pepper to taste. Toss to combine and spread tomatoes out in a single layer. Roast for 15-20 minutes, stirring halfway through, until tomatoes have softened.20 ounces Azuca Red Cherry Tomatoes, ¼ cup olive oil, kosher salt, black pepper, crushed red pepper
- Meanwhile, heat a large skillet over medium heat and add remaining ⅛ cup olive oil. Once shimmering, add gnocchi in a single layer. Sauté gnocchi, ensuring they flip, over medium heat until they are golden and soft. Remove from heat to cool.¼ cup olive oil, 1 pound gnocchi
- Once tomatoes are roasted, remove them from oven and drizzle with balsamic, tossing to combine.2 teaspoons balsamic vinegar
- Add gnocchi to a large bowl, then top with ½-3/4 cup of prepared basil pesto, tossing until gnocchi are coated. Spoon half of the roasted tomatoes into the bowl using a slotted spoon (see note), then add the arugula and parmesan, tossing to combine.½-¾ cup basil pesto, 1 cup arugula, ¼ cup parmesan
- Add additional arugula to the bottom of a large platter, then spoon gnocchi salad on to the platter. Top with the other half of the roasted tomatoes, then the burrata, fresh basil, and additional halved cherry tomatoes if desired.1-2 balls burrata, basil
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