Seared Gnocchi with Sautéed Arugula
Ingredients:
- 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
Directions:
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.
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