Lemon, Pea, Arugula, and Black Pepper Gnocchi

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Lemon, Pea, Arugula, and Black Pepper Gnocchi is a lovely spring sheet-pan recipe that can be a meal in itself or a side dish. This recipe is from Everyday Dinners, Jessica Merchant’s new cookbook. It is so simple to make, too. 

Lemon, Pea, Arugula, and Black Pepper Gnocchi

Serves 2-3 as a meal; 4 as a side dish

Time: 35 minutes

Ingredients:

  • Nonstick cooking spray 
  • 1 (16-ounce) package uncooked potato gnocchi
  • 3 tablespoons extra-virgin olive oil
  • Grated zest and juice of 1 lemon
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2/3 cup fresh or frozen peas (both work)
  • 2 cups baby arugula
  • 1/4 cup freshly shaved Parmesan cheese, for topping
  • Pinch of crushed red pepper flakes
  • Sprinkle of chopped fresh herbs, such as parsley, basil, or mint, if desired (I used basil.)
Directions:
  1. Preheat your oven to 425°F. Spray a baking sheet with nonstick spray.
  2. Spread the gnocchi out on the prepared baking sheet in a single layer. Drizzle with olive oil and toss. Sprinkle with lemon zest, garlic powder, salt, and black pepper. Toss well to combine everything. Make sure everything is seasoned well.
  3. Roast for 20 minutes, tossing once during cook time. Remove the pan from the oven and toss in the peas and arugula. Roast for 5 minutes more.
  4. Serve the gnocchi immediately. Sprinkle with the lemon juice, Parmesan, red pepper flakes, and fresh herbs, if using.
This is such a delicious recipe! It is just perfect for the spring season. It is so fresh and lemony! As far as meal prepping ahead of time, you could grate the Parmesan cheese and store it in the refrigerator. I bought mine already grated, which always saves time, too.

Just a reminder to enter my Giveaway for your copy of Everyday Dinners by Jessica Merchant. Go to Monday, May 10th’s post to enter! The winner will be chosen tomorrow at noon EST. 

Have a wonderful day!





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