I am so excited. I love pasta. Any pasta really, but gnocchi has been a favorite since we took a cooking class in Florence Italy six years ago. As fun as that was to do, I haven’t made gnocchi by hand since. Why? Time, making gnocchi by hand takes time. But recently I discovered a delicious frozen gnocchi option and decided I had to come up with a quick, simple, one pan way to use it! So here is The Organic Kitchen’s Gnocchi with Sun Dried Tomatoes and Baby Arugula! (Low Carb-Keto Option)
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Gnocchi with Sun Dried Tomatoes and Baby Arugula! (Low Carb-Keto Option!) on gray platter

The Magic of Frozen Gnocchi / Making This Meal Low Carb

Gnocchi are a variety of pasta consisting of various thick, small, soft dough dumplings that are usually made from semolina, ordinary wheat or potato flour. Using frozen gnocchi is a great time saving option. You may use any brand you wish for this recipe. That said, I am a low carb girl, which could make eating gnocchi a no go…but thankfully it doesn’t. I discovered that Trader Joe’s makes a cauliflower gnocchi. To say I am downright giddy is an understatement! This low carb option cooks up great, and has an amazing texture. It’s made with cauliflower, cassava flour, potato starch, sea salt and olive oil. That’s it. And it only has 24 grams of carbohydrates per cup! As you know, low carb/keto is a balancing act, where we choose to prioritize our carb consumption is up to us. That means if you manage your carbs right, you can have a small portion as a side dish with your protein. Praise be!

A bag of frozen gnocchi sitting on a marble surface

One Pan, Only Seven Ingredients…..Tons of Flavor!

This meal is cooked in one pan, so clean up is easy. The gnocchi is simmered in olive oil, and when golden brown is tossed with green onions, sun dried tomatoes  and tender baby arugula. The sun dried tomatoes are packed in oil and herbs and are so flavorful there is no need to add garlic to this recipe. In fact I usually don’t even add sea salt!

Gnocchi with Sun Dried Tomatoes and Baby Arugula! (Low Carb-Keto Option!) on marble counter with cheese and microplane in the background

Toppings and Options

Once your pasta is ready you can add pine nuts and parmesan if desired. If you want to add some protein, go ahead and toss some sliced rotisserie chicken into the pan. It’s all good. Really, really good!

Gnocchi with Sun Dried Tomatoes and Baby Arugula garnished with freshly grated Parmesan

20 Minutes (or less) Start to Finish!

When was the last time you made a meal this good in under 20 minutes? I love this meal so much that when we got wind that we were going to be on lockdown for Covid19 I stocked the freezer with gnocchi and bought extra sun dried tomatoes. Hopefully, we will be back to life as usual before I have the chance to use it all up.


A gary platter of Gnocchi with Sun Dried Tomatoes and Baby Arugula garnished with chives and parmesan cheese

The Recipe: Gnocchi with Sun Dried Tomatoes and Baby Arugula! (Low Carb-Keto Option!)

Tips and what you need:  sun dried tomatoes packed in oil, a good non stick pan or cast iron pan, and a good knife.

5 from 4 votes
Gnocchi with Sun Dried Tomatoes and Baby Arugula! (Low Carb-Keto Option!)
Prep Time
5 mins
Cook Time
10 mins

A quick easy meal using frozen gnocchi!

Servings: 2 servings
Author: Linda Spiker
  • 2 tablespoons extra virgin olive oil
  • 12 ounces frozen gnocchi ( I use Trader Joe's Cauliflower Gnocchi)
  • 3 green onions, sliced
  • 2 tablespoons sun dried tomatoes (packed in oil and spices) chopped
  • 2 cups baby arugula, baby spinach or baby kale
  • 3 tablespoons roasted pine nuts (optional)
  • 1/2 cup freshly grated parmesan
  1. Place a medium sized cast iron or non stick pan on high heat for 60 seconds. Turn heat to medium an add olive oil, allow to heat for another 30-60 seconds. Carefully add frozen gnocchi to pan in a single layer and cook first side for about five minutes, or until golden brown. Do not attempt to turn gnocchi before it's golden or it will stick to the pan. While pasta cooks, slice green onions, chop sun dried tomatoes, and grate parmesan

  2. Use a spatula to gently turn each piece of pasta, and cook for two minutes. Add green onions to pan, cook for 3 more minutes or until second side of pasta is also golden brown (again don't attempt to turn before its ready)

  3. Add sun dried tomatoes and cook for 60 more seconds, stirring pasta frequently

  4. Add greens and toss until wilted (about 30 seconds). Taste, If needed sprinkle with a little sea salt. Add pine nuts (if using) and plate. Garnish with Parmesan cheese and serve.


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