Gnocchi with Tomatoes and Olives


16 ounces gnocchi

1 pint cherry tomatoes

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

cups baby arugula

3 tablespoons grated Parmesan

½ teaspoon red pepper flakes


measuring cups

measuring spoons


June Pan

June Oven