Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum
20 October 2025
Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum
Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum
Some evenings call for food that feels generous and full of flavour but doesn’t keep me (and you) tied to the kitchen with a stack of pots and pans. That’s where this recipe comes in. My Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum is firstly….super delicious and it is colourful, comforting, and quick to pull together.
It’s hearty enough to be a main meal but still fresh, thanks to the rocket, lemon, and a light mustardy dressing. The roasted cherry tomatoes burst with sweetness, the capsicum & onions soften and caramelise, and the gnocchi turns golden with just a little crispness on the edges. Add some creamy bocconcini, and everything melts into a dish that feels abundant and satisfying.
Why we love this recipe
Gnocchi is often paired with simple or rich sauces, but here it takes on a different role. The gnocchi is baked with the vegetables and tossed with a zesty dressing. It turns what we might normally think of as a pasta dish into something lighter and more versatile.
I love serving this for our family midweek. It has quickly become one of Grace’s favourite dinners. It would be wonderful to share with friends for a casual dinner on the back deck, and you can make it ahead to bring to a gathering. Served warm, it’s comfort in a tray; served at room temperature, it’s a vibrant and very substantial salad to share.
A note about the type of gnocchi
I absolutely adore homemade gnocchi, as many of you will now. It is pillowy soft and such a joy to teach in class. Some of you will have been to this class here….but I also know weeknights can be busy. For this recipe, I’ve used a good-quality store-bought gnocchi to keep things achievable. The beauty is that you can absolutely swap in homemade gnocchi if you have made some. Either way, the recipe works beautifully.
Ingredients that make it special
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Cherry tomatoes – roasting intensifies their sweetness, and when they blister, they release just enough juice to mingle with the dressing.
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Capsicum and red onion – they caramelise in the oven, adding both colour and sweetness.
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Lentils – they bring substance and protein, turning this salad into a complete meal.
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Rocket – peppery freshness, stirred through at the very end.
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Sumac – lemony, vibrant, and a little unexpected.
How it comes together
It starts with roasting the tomatoes, capsicum, and onion with a splash of the mustard-lemon dressing. While they soften and caramelise, the gnocchi has a quick dip in boiling water.
From there, everything meets on one tray: gnocchi, lentils, garlic, and a sprinkle of sumac, tossed with the remaining dressing. Bocconcini gets scattered over before the tray goes back into the oven. Just ten minutes later, the cheese is melting, the gnocchi is golden, and the whole tray smells incredible.
A handful of rocket is added at the very end, wilting gently into the warmth. A final burst of lemon zest and juice brightens everything. You can serve it straight from the oven or let it settle to room temperature — it holds its own either way.
Why it works so well
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One-pan ease – minimal dishes, maximum flavour.
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Balanced – comforting enough for cooler nights, light enough for spring and summer.
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Flexible – swap the vegetables depending on what’s in season or what’s in your fridge.
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Great for leftovers – it keeps well for lunch the next day.
Bringing it to the table
Recipes like this Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum remind me why I love cooking…..never for the fuss or perfection, but for the way food can be both simple and nourishing. This lovely recipe always lands nicely with my family, and it’s met with warmth and appreciation & lots of excitement.
At home, we often eat this dish family-style, with everyone reaching in to help themselves. It’s unfussy, nourishing, and joyful. Whether you’re cooking just for yourself or sharing it with others, this salad is proof that quick food can still feel special. You can serve this straight from the tray or place it in a beautiful serving bowl. I hope you enjoy this new recipe very much. It is a pleasure to share it with you here.
With love,
Nellie
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Easy One-Pan Warm Gnocchi Salad with Roasted Tomatoes & Capsicum
Equipment
- Large saucepan (for boiling gnocchi)
- Colander (to drain gnocchi and lentils)
- Baking tray (large enough to spread vegetables and gnocchi in a single layer)
- Baking paper (to line the tray)
- Mixing bowl (for whisking the dressing)
- Whisk (or fork, for the dressing)
- Sharp knife (for chopping vegetables)
- Chopping board
- Grater or microplane (for garlic and lemon zest)
- Serving spoon or tongs (for tossing and serving)
Ingredients
Dressing
- 80 ml extra virgin olive oil
- 1 tablespoon sherry vinegar or use balsamic or champagne vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon wholegrain seeded mustard
- 1 lemon juiced
- 1 teaspoon caster sugar to balance acidity
- 1/2 teaspoon of sea salt
- Freshly cracked black pepper to taste
Main ingredients
- 1 red onion halved and sliced
- 1 red capsicum sliced into 4 cm pieces
- 250 g punnet of cherry tomatoes
- 500 g packet of store bought gnocchi of good quality
- 400 g tin of lentils strain and rinse well
- 3 cloves of garlic grated or finely chopped
- 2 teaspoons sumac
- 100 g bocconcini torn roughly
- 100 g rocket leaves washed and spun dry
- 1 lemon zested and juice (optional & in addition to the dressing ingredients)
- Freshly cracked black pepper
Instructions
- Preheat oven to 200oC fan forced.
- Bring a large saucepan of water to the boil. Add a teaspoon of salt to the water.
- Whilst waiting for the water to boil, make the dressing by placing the extra virgin olive oil, vinegar, mustards, lemon juice, sugar, sea salt and pepper in a bowl. Whisk to combine well. Set aside.
- Line a baking tray with baking paper. Place the onion, capsicum and cherry tomatoes on the baking tray and toss with half of the dressing. Bake in the preheated oven for 15 minutes.
- Whilst the vegetables are baking, cook the gnocchi - Boil the gnocchi for just 2 minutes in the pot of boiling water (until they rise to the surface) and drain. Set aside but don’t allow them to sit for too long.
- Remove the tray from the oven to add the strained gnocchi, lentils, garlic and sumac. Add the remaining dressing and toss the ingredients gently on the tray, to combine. Top with the torn bocconcini and return the tray to the oven for 10 minutes.
- Remove the tray from the oven and add the rocket leaves. You can stir these through gently or leave on top as it will all mix through when serving.
- Finish with lemon zest, an extra squeeze of juice, and freshly cracked black pepper, if desired
- Serve warm or at room temperature.
Notes
Nutrition
