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Ingredients
  • 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
  • 1½ 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
Steps
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