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Cooking with Chef Hermann: Seared Gnocchi with Sautéed Arugula

Seared Gnocchi with Sautéed Arugula


  • 5 oz. Arugula
  • 2 TB Olive Oil
  • 2 TB Butter
  • Salt
  • 1 lb. Gnocchi, cooked
  • 2 garlic cloves, chopped
  • 1 lemon, thinly sliced into half-moons
  • ½ C Parmesan Cheese
  • 1 fresno chili, de-seeded and finely diced
  • 1 C pasta water or stock


In large skillet, melt the butter in the olive oil.  Add the gnocchi and cook for about 2 minutes.  Add the garlic and garlic, stirring occasionally, another 2 minutes.  Add about 1 C of pasta water or stock and cook about 3-5 minutes.  Add the chili, cheese and arugula.  Toss well to coat and transfer to platter to serve.