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

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