Pesto Gnocchi Roasted Tomato Salad
This pesto gnocchi salad is so summery, a perfect salad for entertaining, and made extra delicious with roasted red cherry tomatoes!
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
Notes
The pesto makes about ¾ of a cup, and you can add as much or little as you'd like to the gnocchi.
The leftover oil from the tomatoes can be saved and refrigerated for use in other recipes!
Tried this recipe?Let us know how it was!
