Ingredients
Serves 6-8
| 1 | garlic head, unpeeled, top removed | |
| 1 | large red onion, thinly sliced | |
| 1 pint | cherry tomatoes | |
| 2 | 16 oz Pastene Gnocchi | |
| 1 | broccolini bunch, trimmed | |
| 6 oz | oyster mushrooms | |
| 1½ cups | Pastene Extra Virgin Olive Oil, plus more for the garlic | |
| 3 tsp | salt, plus more to taste | |
| 1 Tbsp | fresh lemon juice | |
| pepper to taste | ||
| 4 cups | baby arugula | |
| 1 cup | basil, large leaves torn | |
| ½ cup | Pastene Grated Parmesan Cheese |
Directions
Prep Time: 20-25 minutes | Cook Time: 25-35 minutes
- Preheat oven to 425° F.
- Place the head of garlic top down on the corner of a rimmed baking sheet and cover in olive oil.
- In a large bowl, add onion, tomatoes, gnocchi, broccolini, whole oyster mushrooms, ¾ cup oil, and 3 tsp salt. Toss to combine. Spread contents across the balance of the baking sheet.
- Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst and onion is golden, about 25 to 35 minutes.
- Dressing: Remove garlic from baking sheet, peel and place in a small bowl. Mash with salt and pepper. Whisk in lemon juice and remaining ¾ cup olive oil.
- In a large bowl, add the contents of the baking sheet, arugula, basil, dressing, and parmesan, toss to combine.
- Serve topped with additional parmesan.
