While the instructions on a package of shelf-stable gnocchi might tell you to boil them, the secret—which I learned from my friend (and brilliant recipe developer) Ali Slagle—is that these types of gnocchi are at their best when roasted or pan-fried. Direct heat from the oven (or pan), along with a good bit of olive oil, helps them crisp on the outside while remaining chewy and tender within. Roasting them alongside some cherry tomatoes, which burst to create a jammy sauce, means you’ve got dinner in 25 minutes—just add a heap of greens and lots of sharp cheese and you’re good to go. —Sarah Jampel
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
Step 2
Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 25–30 minutes.
Step 3
Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.
Step 4
Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.
Recipe notes
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