Sheet Pan Gnocchi with Cherry Tomatoes, Mozzarella and Arugula

Ingredients

• 4 cups (about 2 pints) cherry tomatoes (it's fun to use tri-colored)
• 1 pound shelf-stable potato gnocchi
• 3 tablespoons extra virgin olive oil, divided use
• 1/2 teaspoon kosher salt (Diamond Crystal brand preferred; if using Morton's, use less)
• A few grinds of black pepper
• 1 teaspoon Italian herb seasoning blend (such as no-salt blend of oregano, basil, marjoram, etc.)
• 1/4 teaspoon garlic powder
• 8 ounces mozzarella cheese balls (such as mozzarella pears or ciliengine)
• 5-6 ounces fresh arugula leaves (baby arugula preferred)
• Shaved or grated Parmesan cheese
• Fresh basil leaves

Directions

1. Heat the oven to 400F degrees.
2. In a large mixing bowl, add the tomatoes (halve the largest ones if they seem big), gnocchi, 2 tablespoons of the olive oil, salt, pepper, Italian herbs and garlic powder. Stir gently so everything is coated and combined.
3. Line a half-sheet baking pan (roughly 18x13 inches with 1-inch high sides) with a silicone baking sheet or parchment paper (for easy cleanup). Pour mixture onto baking sheet, and spread it out evenly.
4. Roast about 20 minutes; gnocchi will get a little plump and crispy around the edges, and tomatoes will soften, some will collapse and caramelize. Remove pan from oven and toss the mozzarella balls on top of the hot tomato mixture. If you are using ciliengine size, cut them in half with a knife or kitchen shears. Sprinkle all the arugula over top, and return the pan to the oven. Roast for an additional 5 minutes. Arugula will look very wilted; this is good.
5. Remove pan from oven, drizzle with the additional 1 tablespoon olive oil, and top with some shaved or grated Parmesan cheese. Allow pan to sit for a couple of minutes to let Parmesan soften a bit.
6. Use a wide spatula to portion the mixture into 4 flat, wide pasta dinner bowls. Tear basil leaves into pieces and fling on top to garnish.
7. Serves 4.

Notes