Toasted Gnocchi with Arugula


  • 500g gnocchi
  • 2 Tbsp olive oil
  • 6 cloves garlic, pressed or thinly sliced
  • 3 Tbsp pine nuts
  • 1 Tbsp lemon zest
  • 1 cup finely chopped fresh parsley
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt
  • freshly ground black pepper
  • 4 oz arugula
  • 2 Tbsp finely chopped sun-dried tomatoes
  • 2 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • grated Parmesan cheese


  1. Bring a large pot of salted water to a boil.


  2. While the water is heating, slice or press the garlic, chop the parsley, and zest the lemon.


  3. Cook gnocchi according to package instructions (usually 2 or 3 minutes until they float in the water) and drain.


  4. Heat the 2 Tbsp olive oil in a large frying pan over medium heat.  Add the gnocchi in a single layer and cook for about 5 minutes, stirring occasionally, until golden brown.


  5. Add the garlic, parsley, pine nuts, lemon zest, and red pepper flakes and cook until the garlic and pine nuts are toasted and fragrant, about 2 minutes.


  6. Toss the toasted gnocchi mixture and the sun-dried tomatoes into the arugula, along with salt, pepper, lemon juice, and a little more olive oil and mix well.


  7. Top with grated Parmesan cheese.

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