Gnocchi With Italian Sausage, Burst Tomatoes, and Arugula | Dorothy Lane Market

Gnocchi With Italian Sausage, Burst Tomatoes, and Arugula

PREP TIME 5 mins
COOK TIME 35 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Mar 25th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • ½ red onion, cut into 1/2-inch wedges
  • 2 garlic clovees, whole and unpeeled
  • 1 cup cherry tomatoes
  • 1 pkg shelf-stable gnocchi
  • 4 Tbsp DLM Extra-Virgin Olive Oil, divided
  • Salt and pepper to taste
  • 4 link of DLM Italian Sausage, pierced a couple of times with a fork
  • 1 Tbsp lemon juice
  • 2 cups baby arugula
  • 1 cup fresh basil, torn
  • 2 oz Parmigiano-Reggiano, shaved

INSTRUCTIONS

1
Preheat oven to 425ºF.
2
On a sheet pan, toss the onion, unpeeled garlic cloves, tomatoes, and gnocchi with 3 tablespoons of olive oil and season generously with salt and pepper. Nestle the sausage links in the mixture.
3
Roast, stirring once or twice until gnocchi is golden, most of the tomatoes have burst, and sausage reaches 165ºF, about 25-30 minutes.
4
Remove sheet pan from oven. Pick out the 2 roasted cloves of garlic. Peel the hot garlic and in a small bowl make a dressing by mashing the garlic with a pinch or two of salt. Whisk in the lemon juice and remaining 1 tablespoon of olive oil.
5
Add the arugula, basil, and Parmigano-Reggiano to sheet pan and drizzle the dressing on top. Toss with the rest of roasted ingredients. Serve at once, seasoning to taste again with salt and pepper.

IN THIS RECIPE

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Sep 22nd 2022

Yuh, yuh, love the addition of acid and fresh arugula to brighten an otherwise heavy tasting meal!

- Sunita

Gnocchi With Italian Sausage, Burst Tomatoes, and Arugula

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 35 mins
SERVINGS 4

INGREDIENTS

  • ½ red onion, cut into 1/2-inch wedges
  • 2 garlic clovees, whole and unpeeled
  • 1 cup cherry tomatoes
  • 1 pkg shelf-stable gnocchi
  • 4 Tbsp DLM Extra-Virgin Olive Oil, divided
  • Salt and pepper to taste
  • 4 link of DLM Italian Sausage, pierced a couple of times with a fork
  • 1 Tbsp lemon juice
  • 2 cups baby arugula
  • 1 cup fresh basil, torn
  • 2 oz Parmigiano-Reggiano, shaved

INSTRUCTIONS

1
Preheat oven to 425ºF.
2
On a sheet pan, toss the onion, unpeeled garlic cloves, tomatoes, and gnocchi with 3 tablespoons of olive oil and season generously with salt and pepper. Nestle the sausage links in the mixture.
3
Roast, stirring once or twice until gnocchi is golden, most of the tomatoes have burst, and sausage reaches 165ºF, about 25-30 minutes.
4
Remove sheet pan from oven. Pick out the 2 roasted cloves of garlic. Peel the hot garlic and in a small bowl make a dressing by mashing the garlic with a pinch or two of salt. Whisk in the lemon juice and remaining 1 tablespoon of olive oil.
5
Add the arugula, basil, and Parmigano-Reggiano to sheet pan and drizzle the dressing on top. Toss with the rest of roasted ingredients. Serve at once, seasoning to taste again with salt and pepper.

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