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Roasted Tomato & Arugula Gnocchi


  • 2 Tbsp olive oil

  • 2 pints cherry tomatoes

  • 1/2 red onion, 1/2 inch slices

  • 3 garlic cloves, minced

  • 1/4-1/2 tsp salt

  • black pepper

  • 1 Tbsp olive oil

  • 1 pound shelf stable gnocchi

  • 2 cups arugula


  1. Preheat the oven to 350F.

  2. Using a sharp knife, cut off the bottom of the artichoke (stem), and with some kitchen shears cut off the tips of the artichoke leaves.

  3. Carefully cut the artichoke in half and squeeze some lemon juice on top to prevent browning.

  4. Brush the artichoke with extra virgin olive oil and add salt and pepper.

  5. Place the artichokes on a parchment-lined baking sheet and bake in the oven for about 35-40 minutes. (Once you can poke through the stem easily with a fork or knife, that means the artichoke is ready to be enjoyed).

  6. Remove from the oven and serve warm.

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