Oven-baked gnocchi prepared on a baking sheet, makes a quick, easy weeknight meal that’s not only practical, but delicious! A hearty, filling meal for 2. If serving more, use a 500 g package of gnocchi.
Main Course, Side Dish
1medium red onion,cut into wedges
2large garlic cloves,thinly sliced
1x 350 g package refrigerated potato gnocchi(or more - see tips)
3Tbsp.extra-virgin olive oil,plus more for drizzling
sea salt and freshly ground black pepper,to taste
1Tbsp.fresh lemon juice
2handfuls baby arugula leaves
Place a rack in middle of oven; preheat to 425°. /220. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp. oil, and salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
Roast, for 15 minutes, then remove from the oven, stir and sprinkle crumbled feta on top. Return to the oven and roast for 10-15 more minutes, until gnocchi are golden and starting to crisp.
Add arugula to baking sheet and drizzle lemon juice over; toss to combine. Divide among plates and drizzle with a little more oil, if desired.
A 350 g package of gnocchi makes a hearty meal for two or side dish for 4, depending on appetite. Increase to 500 g if serving more, or for 4 lighter portions.