Step-by-Step Instructions

Making the Gnocchi:

Prepare the Ricotta: Ensure your ricotta cheese is well-drained to avoid a watery mixture. You can do this by placing it in a fine mesh strainer for about 15 minutes.

Mix the Dough:

In a large mixing bowl, combine the drained ricotta, flour, egg, grated Parmesan, salt, and nutmeg (if using).

Use a fork to mix until a soft dough forms. It should be slightly sticky but manageable. If it’s too sticky, add a bit more flour.

Shape the Gnocchi:

Dust a clean surface with flour. Divide the dough into four portions.

Roll each portion into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces.

Optional: You can roll each piece over the tines of a fork to create grooves, which help the sauce cling to the gnocchi.

Cook the Gnocchi:

Bring a large pot of salted water to a gentle boil.

Carefully drop the gnocchi into the boiling water. They are ready when they float to the surface, which takes about 2-3 minutes.

Use a slotted spoon to remove them and set aside in a bowl.

Making the Arugula Sauce:

Prepare the Sauce:

In a frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the arugula and sauté until wilted, about 2-3 minutes.

Stir in the grated Parmesan cheese and lemon juice. Season with salt and pepper to taste.

Combine:

Add the cooked gnocchi to the frying pan with the sauce. Toss gently to coat the gnocchi in the sauce and heat through for about 1-2 minutes.

Variations

Herbed Gnocchi: Add finely chopped herbs like basil or parsley to the dough for an extra flavor boost.

Vegan Option: Substitute ricotta with a plant-based ricotta and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Gluten-Free Option: Use gluten-free all-purpose flour for a gluten-free version.