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

A quick easy meal using frozen gnocchi!

Prep Time 5 minutes
Cook Time 10 minutes
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.