Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the gnocchi with olive oil, salt, and black pepper, then spread into a single layer so they roast evenly instead of steaming.

Roast for 15–20 minutes, flipping halfway through, until the gnocchi are golden and crisp outside with soft centers. If they stick slightly, let them cook another minute before turning.

For the stovetop method, heat olive oil in a large skillet over medium-high heat. Cook the gnocchi for 8–10 minutes, stirring occasionally, until crisp and browned on all sides. Transfer to a plate and cool slightly.

In a large bowl, combine the cherry tomatoes, mozzarella, and arugula. Toss gently to keep the greens light and the mozzarella intact.

Add the warm gnocchi and toasted pine nuts to the salad. The warmth helps soften the cheese slightly and brings out the aroma of the pesto.

Drizzle the basil pesto over everything and toss gently until evenly coated. Add red pepper flakes if you like a little heat.

Finish with a drizzle of balsamic glaze before serving. Serve immediately while the gnocchi still has crisp edges, or let the salad rest for 5 minutes for the flavors to blend together.