Roasted Gnocchi

Serves 4

Ingredients:

1/2 large red onion, cut into 1/2"-thick wedges

2 large garlic cloves, unpeeled

2 pints cherry tomatoes

1 17.6 oz package prepared gnocchi

4 T. extra-virgin olive oil, divided, plus more for drizzling

1 t. kosher salt, divided, plus more

Freshly ground black pepper

1 T. fresh lemon juice

2 c. baby arugula

1 c. basil leaves

2 oz. plant-based Parmesan

Directions:

1. Place a rack in the middle of oven and preheat to 425 degrees F. Toss onion, garlic, tomatoes, gnocchi, 3 T. olive oil and 3/4 t. salt on a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.

2. Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, about 20-25 min.

3. Remove garlic from baking sheet, peel, and place in a small bowl. Mash with 1/4 t. salt. Whisk in lemon juice and remaining 1 T. oil. Season with pepper and more salt if needed.

4. Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.