PREP: 5 minutes
COOK: 10 minutes
Dairy-Free, Vegetarian, Pescatarian, Nut-Free
garlic clove, minced
cherry tomatoes, halved
white wine vinegar
chopped fresh basil
Salt and pepper to taste
In a large pot of boiling water, cook the gnocchi until it floats to the top, about 1 minute. Drain the gnocchi, making sure to get rid of all of the excess water.
Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Transfer the gnocchi to the skillet and cook, stirring occasionally, until it is lightly golden on all sides, about 4 to 5 minutes. Remove the gnocchi from the skillet and set it aside.
In the same pan, add the remaining tablespoon of oil. Add the shallots and garlic and cook, stirring, until they are fragrant, about 1 minute. Stir in the tomatoes and continue to cook until they begin to break down, about 2 to 3 minutes. Stir in the white wine vinegar and basil.
Serve the gnocchi immediatley over the arugula and top it with the hot bruschetta topping.
|Total Fat (g)||14|
|Saturated fat (g)||5|
|Total Carbohydrate (g)||24|
|Dietary Fiber (g)||2|
|Total Sugars (g)||4|
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