½
large red onion, cut into ½"-thick wedges
2
large garlic cloves, unpeeled
2
pints cherry tomatoes
1
17.6-oz. package shelf-stable or refrigerated potato gnocchi
4
Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper
1
Tbsp. fresh lemon juice
2
cups baby arugula
1
cup basil leaves, large leaves torn
2
oz. Parmesan, shaved
Source : food
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