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Dairy
Easy
35 Minutes
Diets 
This gnocchi won my heart! With oregano, basil, and deep Parmesan flavor, plus my all-time favorites arugula and cherry tomatoes, what could be better?
1 (16-ounce) package Tuscanini Gnocchi, cooked according to package instructions
1 cup cherry tomatoes, halved
1/2 large red onion, sliced
2 cloves garlic, left whole
1/4 cup Tuscanini Extra-Virgin Olive Oil, divided
1 and 1/2 teaspoons salt, divided
2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon fresh lemon juice or Tuscanini Lemon Juice
black pepper, to taste
2 cups arugula, cleaned
grated Parmesan cheese, for garnish
Preheat to 425 degrees Fahrenheit.
Toss gnocchi, tomatoes, onion, garlic, three tablespoons oil, one and a quarter teaspoons salt, basil, and oregano on a large baking sheet.
Roast for 25 to 30 minutes, stirring occasionally, until gnocchi is golden.
Mash roasted garlic cloves with remaining 1/4 teaspoon salt until soft. Whisk in lemon juice and remaining tablespoon oil. Season with pepper and more salt, if needed.
Add arugula to gnocchi, drizzle with dressing, and toss to combine. Top with Parmesan cheese before serving.
Photography by Chay Berger
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