Roasted Garlic Tomato Arugula Gnocchi

A delicious and easy sheet pan recipe for any time of the year!

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Step 1

1. Place a rack in the middle of oven; preheat to 425°F. On a rimmed baking sheet, toss onion, garlic cloves, tomatoes, gnocchi, optional asparagus bunch, 3Tbsp olive oil and 1 1/4tsp. kosher salt and fresh ground black pepper. Place the whole garlic bunch into foil, add a drizzle of olive oil into the top of the bunch, and seal off with foil. Place bunch in corner of rimmed baking sheet

Step 2

2. Roast 20-25 minutes, stirring once or twice, until gnocchi are golden brown and beginning to crisp, most of the tomatoes have burst, and onion is golden

Step 3

3. To make the dressing; remove garlic bunch from pan and squeeze the roasted garlic from the husk, into a bowl. Mash with 1/4tsp. salt (garlic should be quite soft.) Whisk in lemon juice and remaining 1Tbsp. olive oil. Season with salt and pepper if needed.

Step 4

4. Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over everything. Toss to combine. Divide among plates and drizzle with more oil if needed. Enjoy!