Caprease gnocchi salad in 30 minutes!
This is such a fun and delicious way to enjoy gnocchi. Roasting it completely transforms the texture, turning each piece into little golden nuggets that are crisp on the outside while staying soft and chewy in the centre. It’s a simple trick, but it makes a huge difference - the gnocchi develops a rich, toasty flavour and an irresistible bite that’s far more interesting than the usual boiled version.
Tossed into a fresh Caprese-inspired salad, it becomes something really special. The warm, crispy gnocchi pairs beautifully with juicy tomatoes, creamy mozzarella, and fragrant basil, bringing together contrast in both texture and temperature. Every forkful hits that perfect balance of crunchy, soft, fresh, and indulgent, making it feel like a proper restaurant-style dish that’s still easy to throw together at home.
Even better, it’s quick enough for a weeknight. You can have everything prepped in under 30 minutes - just a bit of chopping, assembling the salad, and getting the gnocchi ready for the oven. The roasting itself takes around 10 to 30 minutes depending on how golden and crisp you like them, so you can easily adjust it while you finish the rest of the dish. It’s the kind of recipe that looks and tastes impressive without demanding much time or effort.
Each serving provides 710 kcal, 20.5g protein, 74.4g carbohydrate (of which 6.2g sugars), 34.7g fat (of which 11.9g saturates), 8.7g fibre and 1.53g salt.
Caprease gnocchi salad- ingredient list!
400g/14oz gnocchi
One teaspoon for drizzling and one to two tablespoons of olive oil
2-3 tsp dried oregano 250g/9oz baby tomatoes, chopped in half 125g/4½oz mozzarella, shredded large handful fresh basil leaves, torn, plus more to garnish
1-2 tbsp pesto (or balsamic glaze if preferred) salt and freshly ground black pepper
Caprease gnocchi salad- step by step instruction guide!
Step 1
Preheat the oven to 220°C (200°C Fan) / Gas Mark 7. This high temperature is key for getting the gnocchi to roast properly - it helps them crisp up on the outside while staying soft and fluffy inside, giving you that irresistible golden finish with plenty of texture and flavour.
Step 2
Tip the gnocchi straight from the packet onto a large baking tray - no boiling needed, which makes this even quicker and easier. Drizzle over 1-2 tablespoons of olive oil, then sprinkle in the oregano along with a good pinch of salt and freshly ground black pepper. Toss everything together so each piece is lightly coated, helping the gnocchi crisp up evenly in the oven.
Step 3
Spread them out in a single layer so they have plenty of space to roast rather than steam. Slide the tray into the oven and roast for 20-25 minutes, giving them a good shake or turn halfway through. As they cook, they’ll gradually puff slightly, turn golden, and develop those irresistible crispy edges while staying soft and chewy in the centre.
Step 4
Once the gnocchi is beautifully crisp and golden, remove it from the oven and let it cool for about 5-10 minutes. This short resting time helps the outside firm up slightly while keeping the inside soft and chewy, so you get the best texture in every bite. After it has cooled just enough to handle, transfer the roasted gnocchi straight into the bowl with the tomatoes. The warmth from the gnocchi gently softens the tomatoes and brings all the flavours together, creating a delicious contrast between the juicy, fresh salad and the warm, toasty gnocchi. Toss everything lightly so the dressing and juices coat each piece evenly before serving.
Add the mozzarella and fresh basil leaves to the bowl, scattering them over the warm roasted gnocchi and juicy tomatoes. The residual warmth from the gnocchi will gently soften the mozzarella, making it extra creamy without melting it completely, while the basil releases its fragrant aroma as it mixes through the salad. Together, these classic Caprese ingredients create a fresh, vibrant contrast to the crispy, golden gnocchi.
Season everything with another pinch of salt and a generous grind of freshly cracked black pepper to bring out the sweetness of the tomatoes and enhance the creamy mozzarella. Using two large spoons, or clean hands if you prefer, gently toss everything together until all the ingredients are evenly combined. Take care not to overmix, as you want the mozzarella to stay in soft, creamy pieces rather than breaking apart too much. As you toss, the tomato juices, olive oil, herbs, and seasoning will lightly coat the gnocchi, creating a simple but incredibly flavourful dressing that clings to every bite. The finished salad should be colourful, fresh, and full of contrasting textures, with crispy gnocchi, juicy tomatoes, creamy mozzarella, and aromatic basil in every mouthful.
Once everything is beautifully combined, divide the salad between two plates. Drizzle each portion generously with pesto for a rich, herby finish that ties the whole dish together. If you prefer a lighter, more elegant drizzle, loosen the pesto with a small splash of water first so it flows more easily over the salad. Finish with a final scattering of fresh basil leaves and another twist of black pepper for extra aroma and freshness. Serve straight away while the gnocchi is still slightly warm and crisp for the perfect contrast of textures and flavours.
Add the gnocchi straight from the packet - there’s no need to boil it beforehand. Roasting it from raw is what gives it that signature texture: crisp, golden edges on the outside and a soft, pillowy centre inside.
Feel free to customise the seasoning as it roasts by adding extra spices from your cupboard. A pinch of garlic powder, smoked paprika, chilli flakes, or even Italian seasoning all work brilliantly, adding another layer of flavour as the gnocchi turns golden in the oven.
If you’d like to take things a step further, you can also roast the tomatoes instead of using them fresh. Simply toss them with olive oil, salt, and pepper, then roast for around 20 minutes until they’re soft, juicy, and slightly blistered - this deepens their sweetness and adds a lovely roasted richness to the salad.