Sheet-Pan Potato Gnocchi with Tomatoes, Arugula, & Basil

One more summer sheet-pan dinner! 🙂

I recently made a delicious skillet gnocchi dish developed by Ali Slagle for The New York Times which was very reminiscent of this dish. Apparently, Ali Slagle inspired Sarah Jampel to create this version for Bon Appétit.

I loved that this variation incorporated arugula- one of my favorites- and coated it with a dressing made with roasted garlic. It was a quick, easy, and tasty summer meal. Great.

Yield: Serves 4

  • 1/2 large red onion, cut into 1/2-inch thick wedges (I cut it into 8 wedges)
  • 2 to 4 large garlic cloves, unpeeled
  • 4 cups (2 pints) cherry or grape tomatoes
  • 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi (I used Trader Joe’s)
  • 4 T extra-virgin olive oil, divided, plus more for drizzling, if desired
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided, plus more
  • freshly ground black pepper
  • 1 T freshly squeezed lemon juice
  • 2 to 3 cups baby arugula (I used 3 cups of my CSA arugula)
  • 1 cup basil leaves, large leaves torn
  • 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
  1. Place a rack in middle of oven; preheat to 425°. (I set my oven to convection roast.)
  2. Line a rimmed sheet pan with parchment paper.
  3. Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons of olive oil, and 1 1/4 tsp Diamond Crystal or 3/4 tsp Morton kosher salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
  4. 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.
  5. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 tsp salt (garlic should be quite soft). (I used 4 cloves of garlic.)
  6. Whisk in lemon juice and remaining 1 tablespoon of oil into the mashed garlic. Season dressing with pepper and more salt, if needed.
  7. Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine.
  8. Divide among plates and drizzle with a little more oil, if desired.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

  • 3 T fresh lemon juice, plus wedges for serving (2 lemons)
  • 9 T extra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper
  • 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
  • 6 T all-purpose flour
  • 2 cups grape or cherry tomatoes, halved
  • 3/4 pound arugula, thick stems trimmed
  • shaved Parmesan, for serving
  1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
  2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
  3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
  4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
  5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
  6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
  7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
  8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
  9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
  10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
  11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

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