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Crispy Pesto Caprese Gnocchi Salad

A vibrant 20-minute meal featuring pan-fried crispy gnocchi, fresh mozzarella, cherry tomatoes, arugula, and a rich basil pesto dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 16 oz potato gnocchi shelf-stable or refrigerated, uncooked
  • 2 tbsp extra virgin olive oil for frying
  • 1 cup cherry tomatoes halved
  • 8 oz fresh mozzarella pearls bocconcini, drained and patted dry
  • 2-3 cups fresh baby arugula
  • 0.33 cup basil pesto store-bought or homemade
  • 0.25 cup pine nuts toasted
  • salt and pepper to taste

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Spatula
  • Cutting board and knife

Method
 

  1. In a dry skillet over medium heat, toast the pine nuts for 3-5 minutes until golden brown and fragrant. Remove and set aside.
  2. In the same skillet, heat the olive oil over medium-high heat. Add the uncooked gnocchi in a single layer. Do not boil them first.
  3. Cook undisturbed for 3-4 minutes until the bottoms are deeply golden brown and crispy.
  4. Toss the gnocchi and continue to fry for another 4-5 minutes until crispy on all sides and soft inside. Remove from heat.
  5. In a large serving bowl, lay down a bed of fresh baby arugula.
  6. Top the arugula with the warm, crispy gnocchi, halved cherry tomatoes, and drained mozzarella pearls.
  7. Drizzle the basil pesto generously over the top and gently toss to coat all ingredients.
  8. Garnish with the toasted pine nuts, a pinch of flaky salt, and black pepper. Serve immediately.

Notes

Ensure you pat the mozzarella pearls completely dry before adding them to the salad to prevent the pesto dressing from becoming watery.