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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 oven to 400 degrees.

  2. In an 8x8 baking sheet, add olive oil, cherry tomatoes, red onion, garlic, salt, pepper and combine together.

  3. Roast tomato mixture for 25-30 minutes until tomatoes and red onion are soft.

  4. In a medium pan, pan fry gnocchi for 10 minutes until golden. This can be done once there is 10-15 minutes remaining for roasted tomato mixture.

  5. Once roasted tomato mixture is prepared, add mixture to pan with gnocchi and add arugula. Continue to cook over medium heat, about 5 minutes until arugula has wilted. Enjoy!


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