Gnocchi with Cherry Tomatoes, Pine Nuts and Arugula

Golden-brown pan-fried gnocchi meet sweet cherry tomatoes, toasted pine nuts and fresh arugula. With a little chili and Parmesan, this becomes a quick Italian dish.

By Beeny · 3 servings · 25 minutes

Ingredients

• 500 g Gnocchi
• 400 g Cherry tomatoes
• 40 g Pine nuts
• 100 g Arugula
• 2 Stück Garlic cloves
• 3 EL Olive oil
• 50 g Parmesan, freshly grated
• 1 Prise Chili flakes
• Salt
• Pepper

Method

1. Toast the pine nuts in a non-stick pan without fat until golden brown, then remove and set aside.
2. Wash and halve the cherry tomatoes. Finely chop the garlic.
3. Fry the gnocchi in 2 tbsp olive oil in a large pan over medium to high heat for about 5 to 7 minutes until crispy, turning them occasionally.
4. Add the garlic and chili flakes and fry for 30 seconds until fragrant.
5. Add the cherry tomatoes and fry for 2 to 3 minutes until the skins start to burst slightly. Season with salt and pepper.
6. Wash the arugula, spin it dry and fold it in briefly until it just wilts.
7. Serve topped with the pine nuts and grated Parmesan. Drizzle with the remaining olive oil and serve immediately.