Seared Gnocchi with
Roasted Arugula
TOTAL 30 MIN; SERVES 4
At Dallas’s FT33, chef Matt
McCallister sautéed boiled
gnocchi to get them crisp
and brown. We love them
with roasted arugula, chile,
and lemon.
5 oz. baby arugula
4 Tbsp. extra-virgin olive
oil, divided
Kosher salt
1 lb. gnocchi
2 Tbsp. unsalted butter
1 lemon, halved and very
thinly sliced into
half-moons
4 small garlic cloves,
thinly sliced
1 oz. freshly grated
Parmigiano-Reggiano
cheese (^1 /^4 cup)
1 Fresno chile, seeded
and thinly sliced into
half-moons
- Preheat oven to 400° F. In a
large bowl, toss arugula with
2 tablespoons olive oil, and
season with salt. Divide aru-
gula 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
gnocchi according to package
directions until tender.
Reserve^1 / 2 cup of the water,
and drain. - In a large skillet, melt
butter in remaining 2 table-
spoons olive oil. Add half
of gnocchi and cook,
undisturbed, until browned
on the bottom, about 2
minutes. Stir in half of lemon
and half of garlic and cook,
stirring occasionally, 1 min-
ute. Using a slotted spoon,
transfer gnocchi, lemon, and
garlic to a plate. Repeat with
remaining gnocchi, lemon,
and garlic.- Add reserved pasta water
to skillet and bring to a boil.
Cook over moderately high
heat until saucy, 2 to 3
minutes. Return gnocchi
mixture to skillet and toss to
coat. Remove skillet from
heat, add cheese and chile,
and season with salt. Transfer
to a platter or plates, top with
roasted arugula, and serve.
—JUSTIN CHAPPLE; LAURA REGE
WINE Floral Italian white:
2016 Piero Mancini
Vermentino di Gallura.