Pan-Toasted Lemon Gnocchi With Arugula Salad
- SFSugar Free
- VGVegetarian
Pan-toasted lemon gnocchi paired with the easiest creamy garlicky arugula salad is a 15 minute dinner recipe that requires only a few simple ingredients and minimal prep time. This gnocchi and arugula salad recipe is fresh and delicious!
Ingredients
for the pan toasted gnocchi
- 1 package stuffed gnocchi , boiled for 1-2 minutes
- 1 tbsp olive oil
- fresh lemon juice, from ½ lemon plus wedges for serving
- salt and pepper, to taste
- grated parmesan , optional for serving
for the arugula salad
- 2 cups arugula
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dijon mustard
- 2 tbsp sour cream
- fresh lemon juice and zest, from ½ lemon
- ½ cup cherry tomatoes, halved
Instructions
- Boil gnocchi for 1-2 minutes.
- Heat olive oil in a large skillet, add gnocchi and toast 1-2 minutes per side, or until slightly brown and crispy.
- Squeeze lemon juice over before removing the gnocchi from the pan and season with salt and pepper to taste. Set aside.
- Into a medium sized bowl, whisk together olive oil, minced garlic, Dijon mustard, sour cream, lemon zest, salt and pepper to taste. Mix in and coat the arugula and cherry tomatoes. Sprinkle over the lemon juice.
- Serve arugula salad alongside the toasted gnocchi with lemon wedges and parmesan cheese, if desired.