Sheet-Pan Gnocchi
Ingredients
-
½
large
red onion
-
2
large
garlic cloves
-
2
pints
cherry tomatoes
-
17.6
oz.
shelf-stable or refrigerated potato gnocchi
-
4
Tbsp.
extra-virgin olive oil
-
1½
tsp.
kosher salt
-
1
Tbsp.
fresh lemon juice
-
2
cups
baby arugula
-
1
cup
basil leaves
-
2
oz.
Parmesan
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Toss the onion, garlic, tomatoes, gnocchi, 3 Tbsp. of olive oil, and 1¼ tsp. of salt on the baking sheet, then season with pepper.
- Roast the mixture for 25–30 minutes, stirring occasionally, until the gnocchi are golden and the tomatoes have burst.
- Remove the garlic, peel it, and mash it with ¼ tsp. of salt. Whisk in lemon juice and remaining olive oil to make a dressing.
- Add arugula, basil, and Parmesan to the baking sheet, drizzle with the dressing, and toss to combine before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
5mg
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