Stovetop, Frying pan
Mince or crush the garlic. Cut the baby tomatoes in half. Add a drizzle of olive oil to a pan over medium heat. Add the garlic, then the gnocchi. Cook the gnocchi according to the package instructions.
When gnocchi is cooked, turn off the heat. Add the crumbled feta & dabs of ricotta to the pan. Season with salt & pepper. Stir to combine. Add fresh basil leaves (optional).
Serve topped with arugula & pine nuts (optional). Yummy!
Average estimated amount for one serving
On average, one serving of the recipe "Cheesy Tomato & Arugula Gnocchi" contains 352 Energy, 19 g of Fat, 35 g of Carbohydrates, 11 g of Protein.