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Crispy gnocchi salad with pesto, cherry tomatoes and bocconcini in a serving bowl.
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Crispy Gnocchi Caprese Salad (with Pesto Dressing)

This crispy gnocchi salad tosses golden, roasted gnocchi with a fresh pesto dressing, sweet cherry tomatoes, and creamy bocconcini. It is an easy, warm Italian twist on a caprese bowl and the perfect summer side.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: Italian
Keyword: crispy gnocchi salad, Gnocchi Caprese, gnocchi pasta salad, gnocchi salad, Pesto Dressing, pesto gnocchi salad
Servings: 6 servings
Author: Jennifer Pallian BSc, RD

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
US Customary - Metric

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.

Video

Notes

Serve fresh: This salad is best warm or at room temperature, right after tossing, while the gnocchi is still crisp.
Make it caprese: Add plenty of torn fresh basil and a drizzle of balsamic glaze.
Nutrition: Values are an automated estimate and will vary with the brand of gnocchi and pesto used.

Nutrition

Calories: 450kcal | Carbohydrates: 45g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 25mg | Sodium: 720mg | Potassium: 250mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 2mg