Ingredients
Units
Scale
- 1–16 ounce package gnocchi, refrigerated or shelf-stable
- 1 pint grape tomatoes
- 1/2 red onion, cut into 1/2” wedges
- 2 garlic cloves, unpeeled
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 2 cups arugula
- 1/4 cup parmesan cheese
- Fresh herbs, optional
Instructions
- Preheat your oven to 425˚F.
- Toss onion, garlic, tomatoes, and gnocchi with 2 Tbsp oil and 1/2 teaspoon black pepper. Massage the oil in to make sure all the food is coated with the oil.
- Roast, stirring once, until the gnocchi are golden and crisp, the tomatoes are bursting, and the onion and garlic are caramelized, about 25 minutes.
- Remove the garlic from the baking sheet and peel. Mash with a sprinkle of black pepper. Whisk in lemon juice and 1 Tbsp olive oil.
- Add arugula, any fresh herbs, and Parmesan to baking sheet and drizzle the dressing over; toss to combine.
Notes
*Feel free to add any other fresh vegetables to roast that you may like. Remember, the key is making sure to have room on the pan and not overcrowd it. You want them to roast, not steam!
*I prefer arugula, but spinach or any mixed greens would still be great.
*I didn’t have any basil on hand, but that’s my preferred herb to use to add flavor.
- Prep Time: 5
- Cook Time: 25
- Category: Dinner