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