Potato gnocchi with cherry tomatoes and arugula

Ingredients for 4 servings:

• 500 g potato gnocchi
• 200 g cherry tomatoes
• 2 cloves garlic
• 3 tbsp olive oil
• 1 pinch(s) of sugar
• 1 pinch of salt
• 1 pinch(s) black pepper
• ½ bunch arugula

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Simple, quick and delicious

Cook the gnocchi (I use them from the refrigerated counter) in plenty of salted water. Halve the cherry tomatoes, peel the garlic, and slice it thinly. Sauté the garlic slices in olive oil in a pan. Add the cherry tomatoes, season with salt and pepper, and sprinkle with a little sugar. Stir in the pan for 2 to 3 minutes until they begin to soften slightly. Now add the cooked or pre-cooked gnocchi and mix with the tomatoes. Add the trimmed and washed arugula to the gnocchi. Stir the pan until the arugula has slightly wilted. This recipe can be made with homemade, dry, or fresh gnocchi. In this case, the cooking time should be observed regardless of the recipe.