Lemon and Garlic Gnocchi with Baby Arugala vegetarian recipes for 2 people.
Ingredients for Lemon and Garlic Gnocchi with Baby Arugala
salt, to taste
1 (16-ounce) package gnocchi
3 tablespoons olive oil
2 cloves garlic, chopped
black pepper, to taste (I use lots)
1/8 teaspoon (biig pinch) herbs de provence
2 big handfuls baby arugala, roughly chopped (could use spinach also)
Lemon and Garlic Gnocchi with Baby Arugala, How to Make
1. Add salt to a pot of boiling water, then add gnocchi. Cook according to package directions. It should only be a few minutes, they will float to the top when they are ready.
2. As soon as you add the gnocchi to the water, heat olive oil in a skillet over a medium to medium-high heat. Add garlic and saute for 10 seconds. Drain the gnocchi and add to skillet with the garlic. Toss to coat everything and add salt, pepper, and herbs de provence (make sure you crumble the herbs between your fingers as you add them.)
3. Saute for 1 minute, stirring occasionally so you don’t overcook the garlic. Add the arugula, and then zest the lemon on top, and add a quarter of the juice. Stir until the arugula is wilted. Taste to check for seasonings and lemon. Sprinkle with vegan parmesan if you like.
Source of recipe: I made it up when I was starving and craving something warm, and quick with what I had on hand.
Additional info for Lemon and Garlic Gnocchi with Baby Arugala
Preparation time: 5 minutes, Cooking time: 5 minutes
Cooking Time: 5 minutes
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