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Gnocchi with Tomatoes and Olives

Store-bought gnocchi is shelf-stable, already cooked and the star ingredient in this meal made right on your June Pan. Here we pair these little potato dumplings with saucy tomatoes, peppery arugula, briny olives and lots of Parmesan for a quick and easy meatless main that will satisfy your tastebuds without requiring a ton of work or clean-up. Start keeping gnocchi in your pantry for last-minute meals and use your June to change the way you cook on weeknights.

Prep Time — 10 min
Cook Time — 20 min
Servings — 3
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Ingredients

16 ounces gnocchi

1 pint cherry tomatoes

⅓ cup diced shallot

1 teaspoon crushed garlic

½ cup Kalamata olives

½ cup grated Parmesan

3 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

1½ cups baby arugula

3 tablespoons grated Parmesan

½ teaspoon red pepper flakes

Tools

measuring cups

measuring spoons

spatula

June Pan

June Oven

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425°F on the Roast cook mode using the button below.

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Prepare the gnocchi

Combine the gnocchi, cherry tomatoes, diced shallot, garlic, olives and Parmesan on a June Pan.

16 ounces gnocchi

1 pint cherry tomatoes

⅓ cup diced shallot

1 teaspoon crushed garlic

½ cup Kalamata olives

½ cup grated Parmesan

June Pan

measuring cups

measuring spoons

Season the gnocchi

Add the olive oil, salt and pepper. Toss to combine and spread in an even layer on the June Pan.

3 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

spatula

Roast the gnocchi

Place the June Pan on the middle shelf of the June Oven. Roast the gnocchi 20 minutes, until they are heated through and the tomatoes have burst. June will notify you when the gnocchi is ready. If necessary, follow directions on your June to continue cooking.

Add the arugula

Remove the June Pan from the June Oven and set on a cooling rack or heat-proof surface. Stir in the arugula until it has wilted.

1½ cups baby arugula

Serve

Garnish the gnocchi with cheese and red pepper flakes, if using, and serve hot.

3 tablespoons grated Parmesan

½ teaspoon red pepper flakes

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