Go Back

Healthy Pesto Gnocchi Salad

Author: Juli


  • 800 g gnocchi
  • 4 T pesto alla Genovese
  • 2 handful of rocket roughly chopped
  • 1 cup dried tomatoes finely chopped
  • 2 cups fresh mixed tomatoes sliced
  • 1/2 cup pine seed
  • 2 large balls buffalo mozzarella 250 g
  • salt and pepper to taste


  • Heat the oven to 180°C/ 350°F and bake the gnocchi on a baking tray lined with baking paper for 10 minutes
  • In a small frying pan roast the pine seed on medium heat until slightly brown, remove from the warm pan and set aside
  • In the meantime, chop the rocket and fresh and dried tomatoes into the desired size
  • Pull the mozzarella into pieces the size of walnuts - I wouldn't recommend to chop it. It's a crime to its wonderfully melting texture
  • Once the gnocchi are soft, give them to a big bowl and add the pesto. Stir until the gnocchi are all covered in pesto
  • Now add all other ingredients and stir again well until everything is combined
  • Season with salt and pepper


You should serve the salad either immediately still warm or let cool completely
This is one of the dishes that get pretty ugly but even better the next day. Make enough for leftovers! You won't regret it!
The salad can be stored in the fridge in an airtight container for up to three days