Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories451.3 kcal (23%)
Total Fat18.9 g (27%)
Carbs57.6 g (22%)
Sugars7.5 g (8%)
Protein12.6 g (25%)
Sodium1242.6 mg (62%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5red onion
large, cut into 1/2” thick wedges
1 bunchgarlic
top cut off so cloves are exposed
2 pintsheirloom cherry tomatoes
potato gnocchi
age, shelf stable, or refrigerated
4 TbspExtra virgin olive oil
divided, plus more for drizzling
1 ½ tspkosher salt
fresh cracked black pepper
1 Tbspfresh lemon juice
2 cupsbaby arugula
1 cupbasil leaves
large, torn
2 ozParmesan cheese
shaved
1 bunchAsparagus
ends trimmed
Instructions
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
OvenPreheatStep 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!
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