This Crispy Gnocchi Caprese Salad (with pesto dressing) is my favorite way to turn a package of gnocchi into a summer side. The pillowy dumplings get air fried (or roasted) until golden and crisp, which makes them sooo good.
One awesome trick is that when making crispy gnocchi, you can skip the boiling water entirely. High, dry heat drives moisture off the surface, so the starch crisps into a golden shell. The inside stays soft and tender, like the best pan-fried gnocchi. Woohoo!
If you love this style, try my Italian Caprese Salad, Caprese Pasta Salad or my Bruschetta with Mozzarella next.
Gnocchi Salad Ingredients
Just a handful of fresh, summery ingredients pull this whole salad together.
- Gnocchi: shelf-stable or fresh potato gnocchi both work.
- Olive oil: for tossing the gnocchi before it roasts.
- Pesto: the base of the dressing, jarred or homemade basil pesto.
- Extra-virgin olive oil: loosens the pesto into a silky dressing.
- Cherry tomatoes: halved, for sweet, juicy bursts.
- Baby bocconcini: little fresh mozzarella balls that stay creamy.
- Kosher salt and black pepper: to season the gnocchi and the dressing.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This recipe is easy to bend to whatever you have on hand.
- Make it caprese: add torn fresh basil and a drizzle of balsamic.
- Swap the cheese: use cubed fresh mozzarella or crumbled feta.
- Add greens: toss in a handful of arugula or baby spinach.
- Change the dressing: use sun-dried tomato pesto for a deeper flavor.
- Add protein: stir in grilled chicken or white beans to make it a meal.
Grab These Tools
You only need a few basics to pull this together.
- Air fryer or sheet pan: either one crisps the gnocchi well.
- Large serving bowl: for mixing the dressing and tossing.
- Whisk: to blend the pesto and olive oil smooth.
- Parchment paper: keeps the gnocchi from sticking in the oven.
How to Make Gnocchi Salad: An Easy Guide
This comes together in about 40 minutes, most of it hands-off while the gnocchi roasts.
Crisp the Gnocchi
Heat the air fryer to 400ºF or the oven to 425ºF. Toss the gnocchi with 1 tbsp olive oil, a little salt, and black pepper.
Spread it in a single layer. Air fry 12 to 15 minutes, or roast 25 to 30 minutes, until deeply golden and crisp.
Make the Pesto Dressing
While the gnocchi roasts, whisk the pesto, extra-virgin olive oil, and kosher salt in a large bowl. It should look loose and pourable.
Add the halved cherry tomatoes and the bocconcini. Toss them gently so they get coated in the fresh, herby dressing.
Toss and Serve
Let the gnocchi cool for 5 minutes so it stays crisp. Add it to the bowl and toss gently to coat every piece.
Taste, then add more salt and pepper if needed. Serve right away while the gnocchi is still golden and warm.
5 Common Mistakes to Avoid
Here are the most frequent mix-ups to avoid when making crispy gnocchi salad:
- Boiling the gnocchi first: it turns gummy and never crisps up.
- Crowding the pan: gnocchi steams instead of browning when piled up.
- Skipping the shake: turning it helps every side get golden and crisp.
- Dressing it too hot: a 5-minute rest keeps the shell crunchy.
- Under-seasoning: the tomatoes and gnocchi both need a little salt.
Make Ahead and Storage
This salad is best fresh, but you can prep the parts ahead to save time.
Prep Ahead
- Dressing: whisk it up to 3 days ahead and chill.
- Tomatoes: halve them a day ahead and keep them covered.
- Gnocchi: roast it just before serving so it stays crisp.
Storing Leftovers
- Fridge: store leftovers in a sealed container up to 2 days.
- Texture: the gnocchi softens once dressed, so it eats more like pasta salad.
- Refresh: a squeeze of lemon or a splash of olive oil wakes it up.
What to Serve with Gnocchi Salad
This works as a hearty side or a light main. It pairs beautifully with anything off the grill.
Mains to Pair With
- Grilled chicken: my Grilled Boneless Chicken Thighs are always juicy.
- Steak: a quick Garlic Butter Steak makes it feel special.
- Veggies: smoky Grilled Eggplant keeps it meatless.
More Summer Sides
For a full cookout spread, add a few more easy sides. I keep my go-to list in this summer salads and slaws collection.
Tips for the Best Crispy Gnocchi Salad
A few small moves make a big difference in the final bowl.
- Dry heat is key: roasting drives off surface moisture so the starch crisps.
- Toss warm: warm gnocchi soaks up the pesto dressing better.
- Use ripe tomatoes: summer cherry tomatoes bring the sweetness here.
- Salt in layers: season the gnocchi and the dressing separately.
- Finish fresh: a handful of torn basil makes it taste extra Italian.
Frequently Asked Questions
Just skimming through? Here are some quick answers to the commonly-asked questions.
A gnocchi salad uses cooked gnocchi in place of pasta. In this version the gnocchi is roasted until crisp, then tossed with a pesto dressing, cherry tomatoes, and fresh bocconcini for a warm, Italian summer side.
No, you do not boil the gnocchi first. Roasting or air-frying it straight from the package is what gives it a golden, crisp shell. Boiling first makes it gummy and stops it from crisping up.
Gnocchi salad is best served warm or at room temperature, right after tossing. The crisp gnocchi softens as it sits, so a chilled gnocchi pasta salad eats more like a traditional cold pasta salad the next day.
A simple pesto dressing is my favorite for gnocchi salad. I whisk pesto with extra-virgin olive oil and a little kosher salt. It clings to the warm gnocchi and ties the tomatoes and cheese together.
You can prep the parts ahead but toss it just before serving. Whisk the dressing up to 3 days early and halve the tomatoes a day ahead. Roast the gnocchi last so it stays crisp in the bowl.
This gnocchi salad is not made with mayonnaise. Some deli-style versions use a creamy mayo base, but I keep mine bright and fresh with a pesto and olive oil dressing instead.
Shelf-stable potato gnocchi works perfectly and crisps up beautifully. Fresh or refrigerated potato gnocchi works too. Both roast into a golden shell, so use whichever kind you can find at the store.
Yes, this salad is easy to make fully caprese. Add plenty of torn fresh basil and a drizzle of balsamic glaze. The crisp gnocchi, sweet tomatoes, and bocconcini already give you that classic caprese flavor.
Other Summer Salads You’ll Love
Crispy Gnocchi Caprese Salad (with Pesto Dressing)
Video
Ingredients
For the Crispy Gnocchi
- 1 ½ lb gnocchi shelf-stable or fresh (about 750 g)
- 1 tbsp olive oil
- salt and black pepper to taste
For the Pesto Dressing + Salad
- ¼ cup pesto jarred or homemade
- ¼ cup extra-virgin olive oil
- ¾ tsp kosher salt
- 3 cups cherry tomatoes halved
- 8 oz baby bocconcini mini fresh mozzarella balls
Instructions
- Preheat your air fryer to 400F (200C) or your oven to 425F (220C).
- Toss the gnocchi with the olive oil, a few grinds of black pepper, and a pinch of salt.
For the air fryer:
- Arrange the gnocchi in a single layer in the basket. Air fry for 12 to 15 minutes, shaking the basket every 4 to 5 minutes, until deeply golden and crisp outside and tender inside.
For the oven:
- Spread the gnocchi in a single layer on a large parchment-lined baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and crisp.
Make the Dressing:
- Meanwhile, whisk together the pesto, extra-virgin olive oil, and kosher salt in a large serving bowl.
Assemble the Salad
- Add the cherry tomatoes and bocconcini and toss gently to coat.
- Let the gnocchi cool for 5 minutes. Add it to the bowl and toss gently until evenly coated in the dressing.
- Taste and season with additional salt and pepper as needed. Serve immediately while the gnocchi is still crisp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
