10 minutes
Cook Time
30 minutes
Cooking Level


  • For the salad:
  • 2 dry pints Pure Flavor® Azuca Red Cherry Tomatoes, halved
  • 2 balls of burrata, sliced in half
  • 1 lb gnocchi
  • 1 cup arugula, divided
  • ¼ cup olive oil, divided
  • ¼ cup fresh Parmesan, grated
  • 2 tsp balsamic vinegar
  • Salt & pepper, to taste
  • Red pepper flakes, to taste
  • Basil, for garnish
  • For the pesto:
  • 2 cloves garlic
  • 4 cups basil
  • ⅔ cup Parmesan, grated
  • ½ cup olive oil
  • 1 tbsp lemon juice
  • Salt & pepper, to taste


Step 1

Preheat the oven to 425°F.

Step 2

Add tomatoes to a medium bowl and mix in 1/8 cup olive oil, salt, pepper, and red pepper flakes to taste. Spread tomatoes onto a lined baking sheet and roast in the oven for 20 minutes, mixing halfway. Once removed from oven drizzle with balsamic vinegar.

Step 3

Warm a large skillet on the stove over medium heat. Add the remaining olive oil and sauté gnocchi until golden brown and soft. Remove from heat and set aside to cool.

Step 4

To make pesto, add basil, garlic, cheese, and lemon juice to the food processor. Gradually add olive oil until combined and smooth.

Step 5

Add the pesto to the bowl with gnocchi and mix to combine. Gradually combine the sauce with the gnocchi until the gnocchi is coated.

Step 6

Add half the tomatoes to the gnocchi bowl with the Parmesan and half the arugula and mix together.

Step 7

To serve, place the remaining arugula on the bottom of a large serving platter, then spoon gnocchi on top. Top with the burrata and remaining tomatoes. Garnish with fresh basil.

Recipe created by Double the Spoonfuls