Active Time: N/ATotal Time30 MIN
Yield: Serves : 4
At Dallas’s FT33, McCallister sautés boiled gnocchi to get them crisp and brown. We love them with roasted arugula, chile, and lemon.Slideshow: More Gnocchi Recipes
- 5 ounces baby arugula
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 pound gnocchi
- 2 tablespoons unsalted butter
- 1 lemon, halved and very thinly sliced into half-moons
- 4 small garlic cloves, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 Fresno chile, seeded and thinly sliced into half-moons
How to Make It
Preheat the oven to 400°. In a large bowl, toss the arugula with 2 tablespoons of the olive oil, and season with salt. Divide the arugula between 2 baking sheets and spread it evenly. Bake until crisp, 10 to 15 minutes.
Meanwhile, in a large pot of salted boiling water, cook the gnocchi according to package directions until tender. Reserve 1/2 cup of the water, and drain.
In a large skillet, melt the butter in the remaining 2 tablespoons of olive oil. Add half of the gnocchi and cook, undisturbed, until browned on the bottom, about 2 minutes. Stir in half of the lemon and half of the garlic and cook, stirring occasionally, 1 minute. Using a slotted spoon, transfer the gnocchi, lemon, and garlic to a plate. Repeat with the remaining gnocchi, lemon, and garlic.
Add the reserved pasta water to the skillet, and bring to a boil. Cook over moderately high heat until saucy, 2 to 3 minutes. Return the gnocchi mixture to the skillet, and toss to coat. Remove the skillet from the heat, add the cheese and chile, and season with salt. Transfer to a platter or plates, top with the roasted arugula, and serve.
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