This quick and easy recipe, inspired by a recipe in Bon Appetit, is full of garden-fresh goodness. It also lends itself to variations—as the seasons change, substitute seasonal vegetables for our early summer selection. The key to this recipe is the process—pan roasting the gnocchi rather than boiling them. Instead of the pillowy texture you get when boiling them—which if not done just right leads to dense, gummy dumplings—roasting them is more forgiving and results in crisp skins with tender interiors. In this recipe, the caramelized gnocchi get a peppery bite from the arugula. The cherry tomatoes turn saucy. And the mushrooms, onions, and sugar snap peas provide a nice complement of flavors and texture. If you can find morels—they’re in season—go with those for a special treat. 

Serves 4 

1 package DeLaurenti Gnocchi 

5 Tbsp extra virgin olive oil, divided  

⅓ cup chicken stock 

1 tsp kosher salt 

2 garlic cloves, in their skin 

2 pints cherry tomatoes  

1 cup spring onions, cut into gnocchi-sized pieces 

1 cup sugar snap peas 

½ cup crimini mushrooms, cleaned and chopped into bite-size pieces  

¼ cup fresh lemon juice 

2 cups arugula (spinach or kale also work) 

Shaved Parmigiano Reggiano 

Heat oven to 425°F. 

In a large sauté pan or rimmed sheet pan, toss the gnocchi, garlic cloves, tomatoes, onion, peas and mushrooms in 3 Tbsp of olive oil and the chicken stock. Season with salt. 

Roast for 20–25 minutes. Midway through, use a spatula to flip the gnocchi and vegetables. (Some may stick to the bottom—it will be the best part!) The gnocchi should be starting to brown when finished. 

Remove the garlic cloves. Run them under cold water until you can handle them. Peel the garlic and mash the cloves in a small bowl. Add the lemon juice and remaining 2 Tbsp olive oil. Stir well. 

Add the garlic-lemon mix and the greens to the gnocchi. Stir or toss gently until the greens just begin to wilt and all is combined.  

Divide among 4 plates. Top each serving with shaved Parmigiano Reggiano.