This dish comes together quickly, so it's perfect for a weeknight meal that everyone will love. You can use arugula or spinach, as you like. If you can't find canned cherry tomatoes, you can use diced. Be sure to taste often and add salt and pepper, as needed, to really bring out the flavours.
500ggnocchi16 oz. frozen, fresh or shelf-stable
400gcanned cherry tomatoes14oz, with juice
2handfulsfresh baby arugulaor baby spinach
12bocconcini ballslarge cherry sized
Freshly grated Parmesan cheese
Bring a large pot of water to a boil. Meanwhile, in a saute pan over medium heat, melt butter. Add garlic and cook, stirring, until softened. Add can of cherry tomatoes, with juice. Bring to a boil, then reduce heat to low and allow to simmer. Stir gently to avoid breaking up cherry tomatoes. Taste and add salt and pepper, as needed.
When water is boiling, add 1 tsp. of salt. Cook gnocchi according to package instructions.
Preheat oven to 350° F. and place individual baking dishes (or one large baking dish) on to a baking sheet. Set aside.
Meanwhile, in a large bowl, add arugula or spinach. When gnocchi is cooked, drain and pour over arugula in bowl. Stir to combine (heat from gnocchi will wilt arugula). Add a bit of salt and pepper and stir to combine. Pour tomato sauce with tomatoes over top and stir gently to combine. Add bocconcini and stir.
Spoon mixture into prepared dish or dishes, ensuring that each one gets 3-4 bocconcini. Top with a bit of freshly grated Parmesan. Put baking sheet with baking dishes in to oven for 15-20 minutes, until bocconcini is melted and sauce is bubbling.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!