Ingredients

• 2 12 oz. bags gnocchi (I usually use cauliflower gnocchi)

• 1 32 oz. jar marinara sauce

• A handful of arugula

• 1 cup frozen peas

• Garlic salt to taste

• Ground black pepper to taste

• Grated parmesan cheese (optional)

• Baby mozzarella balls (optional)

Directions

1. Bring a pot of salted water to a boil. Once it starts to bubble, add the gnocchi and cover the pot.

2. Check the gnocchi after five or six minutes. Once you start to see the gnocchi float, add the frozen peas. Turn off the heat and let the pot sit for one minute.

3. Strain the gnocchi and peas, leaving a little bit of water in the pot (just enough to cover the bottom).

4. Put the strained ingredients back into the pot and add a handful of arugula. Then add one jar of marinara sauce and stir everything together. Turn the heat on low to keep everything warm.

5. Add garlic salt and black pepper to the pot and mix. Put the cover back on the pot and let it sit for about five minutes. This allows the arugula to cook down.

6. When the arugula cooks down to your liking, turn the heat off and serve immediately. Sprinkle parmesan cheese on top (I also like to add baby mozzarella balls).