Serving 4

• ½ large red onion, cut into ½”-thick wedges
• 2 large garlic cloves, unpeeled
• 2 pints cherry tomatoes
• 1 17.6-oz. package shelf-stable or refrigerated potato gnocchi
• 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
• Freshly ground black pepper
• 1 Tbsp. fresh lemon juice
• 2 cups baby arugula
• 1 cup basil leaves, large leaves torn
• 2 oz. Parmesan, shaved

Step 1
Place a rack in middle of oven; preheat to 425°. Toss onion, garlic, tomatoes, gnocchi, 3 Tbsp.oil, and 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt on a rimmed baking sheet to coat; season generously with pepper and toss again to combine.
Step 2
Roast, stirring once or twice, until gnocchi are golden and starting to crisp, most of the tomatoes have burst, and onion is golden, 20–25 minutes.
Step 3
Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ tsp. salt (garlic should be quite soft). Whisk in lemon juice and remaining 1 Tbsp. oil; season dressing with pepper and more salt if needed.
Step 4
Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with a little more oil.