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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.


4 Servings


large red onion, cut into ½”-thick wedges


large garlic cloves, unpeeled


pints cherry tomatoes


17.6-oz. package shelf-stable or refrigerated potato gnocchi


Tbsp. extra-virgin olive oil, divided, plus more for drizzling

tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

Freshly ground black pepper


Tbsp. fresh lemon juice


cups baby arugula


cup basil leaves, large leaves torn


oz. Parmesan, shaved

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